Minced beef, green beans and mustard

Overview

The growth of this year's sweet potato is all God's will. There is no special planting. It is mainly the seeds of the sweet potato planted last year. Sometimes the strong wind blows and the seeds are scattered on the ground. They grow by themselves this year. I can harvest the vegetables quickly before the leader mows the grass.

Tags

• hot dishes
• old man
• autumn recipes
• banquet dishes
• farm food
• lunch
• carrot cubes
• chopped pepper
• cooking wine
• corn kernels
• ground beef
• light soy sauce
• pickled pepper
• potherb mustard
• sugar
• black pepper
• green beans
• salt

Ingredients

Steps

1. 1 Put the beef in a cold pot, turn on medium heat, slowly break up the beef, add 1/2 tsp salt, 1/2 tsp black pepper, 1 tbsp light soy sauce, 1/2 tsp sugar, stir-fry until cooked, set aside;

   

2. 2 Without washing the pot, use the oil at the bottom of the pot to fry the carrot cubes until red oil emerges;

   

3. 3 Pour in green beans and corn kernels, stir-fry until cooked, set aside;

   

4. 4 Add a little oil to the pot, turn on medium-low heat, pour in the chopped pickled peppers and chopped peppers, turn to medium-high heat, and let out the aroma;

   

5. 5 Raise high heat, pour in the potherb mustard, and stir-fry until soft;

   

6. 6 Pour in corn, green beans and carrots, stir-fry a few times, add 1 tsp refined salt, 1 tsp sugar, stir-fry a few times;

   

7. 7 Pour in the minced beef, cook in 1 tablespoon of cooking wine, and spread evenly in a bowl. It can be served in a bowl.