Beef with green beans
Overview
I often stir-fry beef with vegetables. In fact, I didn’t like to stir-fry meat and vegetables together like this in the past. I always thought that if you want to eat meat, eat meat, and if you want to eat vegetables, eat vegetables. But later I found that my daughter likes to eat like this, so I changed my habit. For this side dish, you can use either string beans or green beans. The meat needs to be marinated, the vegetables need to be blanched, the flavors need to be adjusted, and everything is fine. In fact, my family's cooking is relatively simple. I pursue a simple taste. I usually just use some onions, ginger, garlic, a larger amount of light soy sauce, and more pepper. I rarely use other ingredients. My friends often say, in fact, you don’t use anything, how can you cook delicious food? Hehe, if you like it, you think it's delicious. If you don't, you might think it's too bland. In fact, as long as your family likes it and you like it, everything is fine.
Tags
Ingredients
Steps
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Cut the beef into shreds, add salt, light soy sauce, pepper, and cooking wine and marinate evenly.
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Remove the gluten from the green beans and cut into long sections.
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Boil water in a pot and blanch the green beans.
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After preheating the wok, add oil and sauté the chopped onion and ginger until fragrant.
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Pour in the blanched beans and stir-fry
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Remove from the pan after the skin becomes wrinkled.
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Use the oil in the pan to spread the shredded meat. When all the green beans change color, add the green beans, add salt soy sauce and a little sugar to taste and serve.
