Stir-fried beef with chili

Overview

Beef is rich in high-quality protein and amino acids. Its composition is closer to the needs of the human body than that of pork, and it can improve the body's disease resistance. Green peppers are also rich in vitamin C, a combination of meat and vegetables, and rich in nutrients!

Tags

• hot dishes
• home cooking
• beef
• chicken essence
• cooking wine
• cornstarch
• ginger
• lao gan ma
• light soy sauce
• steamed fish with soy sauce
• zanthoxylum bungeanum
• garlic
• green pepper
• pepper

Ingredients

Steps

1. 1 Shred the ginger and smash the garlic. The chopped garlic is more fragrant than the chopped one. Cut the green peppers into shreds. I chose the thin-skinned, non-spicy green peppers. The thin skin tastes good.

   

2. 2 Shred the beef across the grain (the beef should be cut across the grain). It is best to choose tender parts such as the tenderloin for fried beef, so that the fried texture will be more tender. After cutting, add cooking wine, salt, light soy sauce, cornstarch. You can add some steamed fish soy sauce if you have it at home. You can also add it if you don’t have it. It tastes better. Stir evenly and marinate for 10 to 20 minutes.

   

3. 3 After the wok is hot, add a small amount of oil, put the beef in and stir-fry quickly over high heat, and stir out the water until there is no more water, then take out the beef and pour out the water.

   

4. 4 Heat the pot, add an appropriate amount of oil and sauté the pepper until fragrant, then add ginger and garlic powder and stir-fry until fragrant.

   

5. 5 Add a spoonful of Laoganma and stir-fry over low heat until the red oil and aroma are released.

   

6. 6 Turn on high heat, add green peppers and stir-fry, add some light soy sauce and pepper.

   

7. 7 When the green peppers are about 70% cooked, add the beef and stir-fry together. Finally, add some chicken essence to enhance the flavor and it’s ready to serve

   

8. 8 Picture of the finished product, come and eat