Stir-fried shredded beef with coriander

Overview

Stir-fried shredded beef is a home-cooked dish. The taste you want and the ingredients you want to pair it with are secondary. The key is to stir-fry it to a tender and smooth texture. Whether it is a banquet or a home-cooked meal, serving a plate of tender, smooth and refreshing shredded beef will definitely impress people and greatly enhance the popularity of the cook. How can you make shredded beef tender, smooth and delicious? In fact, it is not difficult. If you master the following three key points, even a novice in the kitchen can easily handle it - first, the beef is marinated in advance to add flavor, and the two marinades must be mastered. The first is dry starch. The main thing is to control the dosage. If you use too much, the shredded beef will be sticky and have neither appearance nor taste. If you use too little, it will not tenderize the meat. Generally, 1/3 to 1/2 teaspoon of dry starch is more appropriate for 300g of shredded beef. Second, a tablespoon of raw oil must be added at the end. This spoonful of raw oil is the key to ensuring the tenderness of the shredded beef. In jargon, this is called confit, which means using raw oil to coat the shredded beef with a film to reduce water loss and make the fried beef naturally tender and smooth. Secondly, adjust the seasonings before frying and add them all at once during the frying process. To ensure that the shredded beef is tender and smooth, it must be fried quickly. Once the frying time is too long, the shredded beef will become stale. Therefore, there is no room for adding seasonings bit by bit. It is necessary to adjust all the seasonings in advance; thirdly, stir-fry quickly and control the heat. This is the basic requirement for stir-frying crispy and tender dishes. Stir-frying beef also depends on the heat. You only need to stir-fry the key points for a few times. If you hesitate for a moment, the meat will become old. Let’s demonstrate it——

Tags

• hot dishes
• home cooking
• old man
• summer recipes
• banquet dishes
• lunch
• balsamic vinegar
• beef tenderloin
• cilantro stems
• clear water
• cooking wine
• dry starch
• garlic
• light soy sauce
• onions
• peanut oil
• red bell pepper
• sugar
• yellow bell pepper
• ginger
• sesame oil

Ingredients

Steps

1. 1 Slice the beef tenderloin first and then shred it into strips;

   

2. 2 Put the shredded beef into a large bowl, add all the marinade except the raw oil, and stir evenly. It is best to wear disposable gloves and grasp it evenly;

   

3. 3 Finally add 1 tablespoon of raw oil and mix well again;

   

4. 4 Make sure that the shredded beef does not leak out of water after being evenly grasped and looks oily. Marinate for more than 15 minutes;

   

5. 5 Put all the sauce ingredients into a small bowl, stir evenly to form a sauce and set aside;

   

6. 6 Mince onion, ginger and garlic;

   

7. 7 Cut the cilantro stems into sections and shred the red and yellow bell peppers and set aside;

   

8. 8 Heat a wok over high heat, add 2 tablespoons of peanut oil, immediately add the marinated shredded beef, and stir-fry quickly until the beef changes color;

   

9. 9 Serve immediately and set aside;

   

10. 10 Sautéed minced onions, ginger and garlic in the original pot

    

11. 11 Add the coriander stalks and red and yellow bell pepper shreds, and quickly "pull" them for a few times until the vegetables are brightly colored;

    

12. 12 Add the fried shredded beef into the soup;

    

13. 13 Immediately pour in the sauce, stir-fry a few times quickly, and turn off the heat.

    

14. 14 Add a few drops of sesame oil;

    

15. 15 Add a few drops of balsamic vinegar, stir-fry evenly and serve.