Shredded Sansho Beef

Overview

A dish with a high number of clicks in Hunan cuisine restaurants. Very good at eating, and I often see people sweating while eating. Even so, the temptation of delicious food cannot be stopped.

Tags

• hot dishes
• home cooking
• beef tenderloin
• cooking wine
• coriander
• garlic
• light soy sauce
• millet pepper
• onions
• oyster sauce
• pickled pepper juice
• pickled sansho pepper
• starch
• straw mushroom soy sauce
• white sugar
• ginger
• pepper
• vegetable oil

Ingredients

Steps

1. 1 Shred beef tenderloin.

   

2. 2 Add light soy sauce, oyster sauce, pepper, 1 spoon of cooking wine, and a little starch and stir evenly. Finally add vegetable oil, mix well and marinate for about 20 minutes.

   

3. 3 Cut pickled peppers and millet peppers into small rings, chop green onions, ginger and garlic, wash and cut coriander into small pieces. Prepare another half bowl of pickled pepper juice.

   

4. 4 Heat the pan with cold oil, add the beef and stir-fry until it changes color and set aside.

   

5. 5 Leave oil in the pot, add onion, ginger and garlic and saute until fragrant.

   

6. 6 Add mountain pepper and millet pepper and stir-fry until fragrant.

   

7. 7 Add 1 tablespoon of cooking wine, soy sauce, sansho pepper juice, and sugar and stir-fry until the juice boils.

   

8. 8 Add shredded beef and stir-fry quickly.

   

9. 9 Turn off the heat, add the coriander segments and stir-fry evenly using the residual heat.

   

10. 10 Remove from pan and plate.