Stir-fried beef with kale
Overview
The stir-fried beef with kale in Chaoshan area is really famous. I always like to eat it, but I am worried that the beef outside is unhygienic. It was a rare day for my husband to take a break today, so he wanted to eat kale, so I thought of buying some beef and frying it to give him some nutrition. I don’t like things that are too troublesome, so I just look at the appropriate amount of things and don’t weigh them. After all, everyone’s taste is a little different
Tags
Ingredients
Steps
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Pick the kale into small pieces, peel the kale head and cut into small pieces, wash, dry and separate (the kale head does not need to be peeled, because the baby will eat it, so peel it).
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Slice the beef, stir it with Shacha sauce, oil and salt, and marinate for twenty minutes (you can add some cornstarch to make it smoother and more tender).
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Heat the oil in a pan, add the kale and stir-fry it first.
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When the kale heads are almost cooked, add the leaves and stir-fry.
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Spray in boiling water, add salt and continue to stir-fry until cooked through, turn off the heat and put on a plate.
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Put oil in the pot, add beef and stir-fry until fragrant (you can add some cornstarch water).
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When the beef is cooked, add the fried kale and stir-fry.
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Plate.
