The method of stir-frying beef is as follows:
Material selection: Choose beef tenderloin or tender parts, with less fascia and delicate meat.
Cutting: Cut the beef into thin slices, pay attention to cut against the texture of the beef, and cut off the muscle fibers, so that the fried beef will not bite and move.
Marinate: Put the cut beef into a bowl, add an appropriate amount of salt, light soy sauce, dark soy sauce, oyster sauce and beer, mix evenly with your hands, and marinate for 10 minutes. Beer contains malt and carbon dioxide, which can make the beef more flavorful, and carbon dioxide can loosen the beef and make it more tender to eat.
Sizing: Add a spoonful of starch and an egg white, continue to mix evenly, and starch the beef slices, which can make the beef more tender. Finally, pour in some cooking oil and mix well, and set aside to marinate for half an hour, so that it will not stick and stick to the pan when you fry in the pan.
Cooking: Add an appropriate amount of oil to the wok, slide the pan with hot oil after heating, then pour out the hot oil, re-add the cold oil, then pour in the marinated beef, and quickly slide and fry with a spatula for half a minute to let the beef spread out. When the beef turns color, remove it immediately, drain and set aside.
Seasoning: You can add green onions, ginger, garlic and side dishes to stir-fry, and add a little light soy sauce, sugar, black pepper, etc. when seasoning to make the beef more fragrant.
Remove from the pan: Finally, put the fried beef on a plate.
Precautions: Cutting against the grain can cut off the muscle fibers and make the meat more tender.
Adding beer to marinating can make the beef more flavorful.
Adding starch and egg whites to the batter can make the beef smoother.
Rubbing the pan with hot oil and then adding cold oil will prevent it from sticking.
When seasoning, you can add some light soy sauce, sugar, black pepper, etc. to make the beef more flavorful.