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The ingredients needed to make stir-fried beef mainly include:
Beef, ginger, garlic, millet spicy or red pepper
Soy sauce, oyster sauce,
salt, starch and vegetable oil**, etc.
When preparing the ingredients, the beef should be cut into thin slices so that it can be quickly flavored and sautéed. When marinating beef, there is no need to add salt except soy sauce and oyster sauce to prevent the beef from becoming hard out of the water; During the marinating process, grasp well by hand to make the meat more tender. To maintain the tenderness and texture of the meat, you can also add some egg whites and a little vegetable oil. As for the accessories, you can choose to use millet spicy, wild pepper, coriander and other flavor enhancement materials according to personal taste.
The detailed steps and process of making stir-fried beef are as follows:
1.*Marinated beef**: Slice the beef and marinate it with soy sauce and oyster sauce, gently grasp it until the meat is wet, and place it to let the flavor penetrate.
2.*Prepare excipients**: Cut shredded ginger, minced garlic, millet spicy (or red pepper) and other excipients for later use.
3.*Hot oil stir-fry**: Heat oil in a pot, first add ginger and garlic to fry the fragrance, then add chili flakes to continue stir-frying, at this time you can add a small amount of salt to taste.
4.*Stir-fried beef**: Pour the marinated beef into the pan and stir-fry quickly over high heat until it is broken.
5.*Add green peppers**: If you are using green peppers, you can quickly stir-fry the chopped green peppers and remaining minced garlic after stir-frying the beef.
6.*Seasoning out of the pot**: Finally, adjust the salt according to the taste, add a small amount of monosodium glutamate to increase the freshness, stir-fry well and then enjoy it out of the pot.
In short, the whole cooking process needs to be controlled by the heat, and the beef should be stir-fried quickly to keep it tender. In addition, the way the beef is cut is also important, and it should be sliced along the texture of the meat, so that the meat is more tender and has a better taste.