Beef with Celery and Pickled Peppers
Overview
As a foodie, eating is naturally a top priority every day. Especially in a foreign country across the ocean, because the work and rest are different, every day I still count on having a taste of my hometown for dinner. . . There happened to be beef in the refrigerator for dinner today, and I came across unusual celery at Dongfangxing in the afternoon, so I decided to have stir-fried beef as my first post. This is one of the magic tools for cooking. . .
Tags
Ingredients
Steps
-
Cut the celery into sections, shred the ginger, slice the garlic, cut the pickled peppers in half, tear the dried peppers into sections and then boil them in hot water
-
Cut the beef into thin slices and add a little oil, some beer, salt, chicken essence, and starch (I used sweet potato starch, which is what my family used since I was a child) and mix well. Personally, I think it's easier to stir evenly with your hands than with chopsticks. After marinating the meat, you can wash the cutting board and cut other ingredients.
-
Heat the oil in the pan. When the oil is hot enough to emit slight smoke, add the beef and fry until the meat changes color. (With the slightest desire to lose weight, I didn’t put in a lot of oil.)
-
Then add a little more oil, add ginger, garlic and dried chili to the pot.
-
When it smells good, add the celery stalks. The leaves can be added later with the pickled peppers. Add a little salt and stir-fry evenly.
-
Fry the celery until raw, then add the beef you just fried, some soy sauce (soy sauce is fragrant, indispensable), and some beer. Stir evenly and reduce the juice over high heat. (You can add a little sugar for a fresher taste)
-
You're done, you can't waste the remaining beer just now. Haha. . . By the way, the pixels of this phone are pretty good.
