Black pepper fat beef stewed with potatoes

Overview

I bought a box of high-quality Australian fat beef in the supermarket. Part of it was used to make hot pot. There was still some left, which had been frozen in the refrigerator and I even forgot to eat it. Today I took it out and simmered it with potatoes in a pot. It was ready in about ten minutes. The aroma of the fat beef and the potato were completely blended. It was earthy. The beans are full of beef soup, fragrant and delicious, and I also used the black pepper I ground myself. My children kept saying it was delicious, so I made this dish at noon. The two children wanted to lick the pot clean and kept saying it was so delicious. Friends who like eating fat beef and potatoes must try it!

Tags

• hot dishes
• home cooking
• preparing meals
• autumn recipes
• winter recipes
• lunch
• dinner
• ginger and garlic
• mushrooms
• onions
• potatoes
• black pepper
• fat cow

Ingredients

Steps

1. 1 Add an appropriate amount of water to the pot. After the water boils, add the fat beef and blanch it to remove the blood foam and meat smell of the fat beef, then take it out and set aside.

   

2. 2 Peel the potatoes, wash them, and cut them into small pieces. They don’t need to be too big, just about one centimeter in size.

   

3. 3 Remove the stems of the mushrooms and cut them into small dices, cut the onions into small dices, and cut the onions, ginger, and garlic into small pieces and set aside.

   

4. 4 Add light soy sauce, oyster sauce, dark soy sauce, salt, white sugar, water starch, and crushed black pepper to a bowl and mix into the sauce. I used freshly ground black peppercorns, which has a more mellow taste.

   

5. 5 Heat the oil in a pan, add diced mushrooms, ginger, garlic, and onions and stir-fry until fragrant.

   

6. 6 Then add the potatoes and stir-fry together. There is no need to rinse the potatoes, just cut them and put them in directly.

   

7. 7 When the potatoes are slightly burnt, pour in the sauce we prepared in advance, then add an appropriate amount of water to cover the potatoes slightly.

   

8. 8 Cover the pot and simmer slowly over low heat for seven or eight minutes.

   

9. 9 Then open the lid of the pot, add the blanched beef, and cook over high heat for a minute or two, so that the beef can absorb the aroma of the sauce.

   

10. 10 When the soup is thick and red in color, it is ready to serve. Sprinkle with a layer of cooked sesame seeds and a layer of chopped green onions to make it more fragrant.