Black pepper shredded beef

Overview

Black peppercorns and beef are a perfect match. Beef is easy to overcook, and it is easier to cook if the beef is shredded finer. Every time I make this dish, my husband can eat an extra bowl of rice. So delicious

Tags

• hot dishes
• beef
• cooking wine
• cornstarch
• egg white
• ground black pepper
• hot pepper
• light soy sauce
• minced garlic
• oyster sauce
• shredded ginger
• fine sugar

Ingredients

Steps

1. 1 Cut the beef into thin strips, add a little cooking wine, shredded ginger, and egg white to marinate.

   

2. 2 Stir evenly. Generally speaking, there is one egg per pound of meat. The egg white and cornstarch are evenly mixed and thicker than the beef. Marinate for about 15 minutes.

   

3. 3 Wash the peppers.

   

4. 4 Dice the pepper diagonally, mince the minced garlic and set aside.

   

5. 5 Heat the pan, pour in the oil, and add the shredded beef when it's about medium-cooked.

   

6. 6 Quickly put it in the pot and stir it up. Mix oil, light soy sauce, cooking wine, and sugar into a bowl and have it ready.

   

7. 7 There is a little oil left in the pot, and add the chili pepper and garlic paste.

   

8. 8 Add shredded beef, stir-fry quickly, and add seasonings.

   

9. 9 Finally sprinkle with black pepper.