How to make stir-fried beef with coriander

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  1. Prepare the required ingredients, clean and shred the beef, it is not too thin, add soy sauce (not dark soy sauce or light soy sauce, (Extremely fresh soy sauce) Don’t add too much, just make sure the beef is evenly colored.Add a spoonful of cooking wine, a spoonful of salt (a small spoonful), and a slight amount of gravy (about 10-20g depending on the dish).If you add too much, the meat will stick to the pot and become hard.) Knead with your hands until combined and marinate for about ten minutes.Remove the coriander leaves and leave them for later use (this is a slow job, be patient).Cut the spicy millet into sections or shreds, shred the ginger, and slice the garlic.

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  2.This is the soy sauce I use, which is essential for stir-frying meat.The color is even and not too dark.

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  3. Heat the oil in the pan.Cooking oil will do.

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  4. Add the butter to the pan and stir it through about five times.

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  5.This is raw beef that has only been turned over five or six times.Remove the oil and put it into a plate for later use.

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  6.The remaining oil is used to fry the millet until fragrant.Spicy, ginger, garlic.

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  7.Join Pixian Douban.(Just put a small spoonful of the red oil in the douban.) Fry until the color of the oil basically blends with the douban for about a minute.

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  8.Add beef and a little sugar.You can taste the salt and add some salt if it tastes weak.Do not add salt when pickling.Douban also has salt.I basically don’t add any salt, you can taste it to see if it tastes salty.If you feel the color is too light, you can add a little soy sauce or oil.

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  9.Add coriander, stir through twice and it’s ready to go! If you fry it for a long time, it will lose the aroma of coriander.

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  10.Put it on a plate and sprinkle some white sesame seeds.You're done.Don’t you really want to eat it? A stir-fried beef dish with full color, flavor and flavor is ready!