Stir-fried beef with green onions
Overview
I bought a piece of beef, tenderloin. It looked so good. I was wondering how to eat it. A friend came to me and saw my book about food. When he was flipping through it, he saw boiled beef. He told me that he had done it, but he couldn't make it as tender as in a restaurant. Mima taught her how to cook marinated meat, which is more important for health. After hearing this, her friend wanted to go back and try it. Only then did Mima remember, oh, with such good meat, why not make boiled beef? But I don’t have enough materials at home and I don’t have enough time. Forget it, let’s fry a piece first. I often eat mutton stir-fried with green onions, but rarely stir-fry beef. The reason is mostly because the meat I bought is not suitable for stir-frying, and I feel that beef is not so easy to tenderize. In fact, as long as the method of marinating the meat is correct and you don't encounter that kind of perennial old beef, it is not complicated to stir-fry the beef until it becomes tender.
Tags
Ingredients
Steps
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Material diagram
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Slice the beef, cut the green onion into large pieces, and cut the ginger into shreds.
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Add a little salt, light soy sauce, cooking wine, and pepper to the beef slices and stir thoroughly until the water-free seasoning is achieved. Then add a small amount of water to the meat slices in batches, stirring thoroughly after each addition until it is absorbed. After this step, add sesame oil or scallion oil to the meat slices, stir evenly and marinate briefly.
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Before frying, add a small amount of egg white to the meat slices and stir evenly.
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Add appropriate amount of cornstarch to the meat slices and spread evenly. 6.
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Pour oil into the wok and add the prepared inner slices of oil.
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Remove from the pan when all meat pieces change color.
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Heat oil in a pot and sauté ginger until fragrant.
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Add the green onions and stir-fry briefly, then return the meat slices to the pot.
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After stir-frying, add salt twice, pour light soy sauce, and serve.
