Light meat dishes ------------------- Shuanghua beef
1. Blanching broccoli can reduce the frying time and ensure the fresh and tender taste of beef.2. Blanching and cooling water can preserve the bright colors of broccoli and cauliflower.3. If you like heavier colors, you can add some old soy sauce for coloring, which will give you a better flavor.
Step 1 . All ingredients are ready.
Step 2 . Slice the beef thinly, add 1 spoonful of cooking wine, a small amount of sesame oil, starch, and one-third of a spoonful of light soy sauce to marinate for 20 minutes.
Step 3 . Boil water in the pot and blanch broccoli and cauliflower in small pieces for 2 minutes.
Step 4 . Boiled cauliflower and broccoli have been scooped up in cold water.
Step 5 . Heat another pot, pour oil, add scallions, ginger, and garlic to stir fry until fragrant.
Step 6 . Quickly stir fry the marinated beef in a pot.
Step 7 . About 1 and a half minutes, the beef is bent and white haired. Add 1 and a half spoonfuls of oyster sauce and stir fry to taste.
Step 8 . For about half a minute, add cauliflower and broccoli and stir fry quickly in the pot.
Step 9 . Add an appropriate amount of salt and stir fry to taste, then turn off the heat and set on a plate.
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