How to make delicious fried beef with coriander? Two methods not to be missed!

Coriander and beef are the best match! Home-cooked coriander beef stir-fry is easy to learn and simple to make. As a snack, male friends must not miss it! How to make coriander beef stir-fry delicious?

Method 1

Main ingredients: coriander, beef

Side dishes: red bell pepper, scallions, ginger, garlic slices, eggs

Seasoning: salt, chicken powder, vinegar, pepper, cooking wine, sesame oil

Preparation method:

1. Cut the beef into strips and add cooking wine, salt, egg white and dry starch, mix well, put into oil pan and fry until cooked, take out, add cooking wine, pepper, vinegar, chicken essence, salt and water to scallion, ginger and garlic slices to make sauce;

2. Add coriander, red bell pepper and beef to the original pot and stir-fry. Pour in the sauce and stir-fry over high heat. Drizzle with sesame oil and serve.

Method 2

Main ingredients: coriander, beef

Side dishes: green and red peppers, eggs, shredded green onions and ginger

Seasoning: salt, chicken essence, sugar, soy sauce, dry starch

Preparation method:

1. Cut the beef into strips, add egg white, salt and dry starch, mix well and set aside. Cut the green and red peppers into strips;

2. Heat the wok and add the oil. Add the scallions and ginger and stir-fry until fragrant. Add the beef and stir-fry for a while. Add the coriander, green and red peppers and stir-fry. Add salt, chicken essence, sugar and soy sauce to taste and serve!

Material

Main ingredients: beef, celery

Ingredients: green, red, hot peppers, garlic, ginger

Seasoning: soy sauce, starch, baking soda, cooking wine, dried chili peppers, cooking oil, sesame oil

practice

1. Slice the beef and use a meat hammer to loosen it. This step will make the fried beef smoother and more tender. (You can also use the back of a knife to hit it a few times). The fiber texture of beef is coarse and has more connective tissue. It should be cut into strips along the grain and sliced ​​across the grain to cut off the long fibers. Do not cut along the fiber texture, otherwise it will not only lack flavor but also be difficult to chew.

2. First add soy sauce and baking soda, then add cooking wine and cornstarch.

3. If you have time, add some oil when you mix the meat and marinate it for 1-2 hours. This way, the oil will penetrate into the meat. When it is fried in the pan, the oil in the meat will expand and break the coarse fibers of the meat, making the meat tender. If you don’t have time, marinate it for at least 15 minutes. I marinated it for about 2 hours.

4. Celery is not easy to absorb flavor, so marinate it with salt in advance, which can reduce the frying time. Celery leaves contain more vitamins than celery stalks, so except for some old leaves, you should try to keep the celery leaves for consumption.

5. Put cooking oil in the pot and heat it to 70% hot, then add the beef.

6. When you see the beef has completely changed color, remove it from the pot immediately.

7. Leave some oil in the pan and stir-fry the ingredients until fragrant.

8. Add green and red peppers into the pot and stir-fry for a while (not too long)

9. Add celery.

10. Heat oil over medium heat, add beef slices (main ingredient) and stir-fry until they change color. Add green peppers and stir-fry until 90% cooked, add beef slices and stir-fry until well-seasoned. Remove from heat and serve on a plate in a few seconds. Drizzle with sesame oil before serving.

Tips

1. The first key is to choose beef. There is a lot to choose. Old beef has a dark red color and a coarse texture; tender beef has a light red color, firm and fine texture, and is elastic.

2. Since edible salt has been added in advance, there is no need to add edible salt during the cooking process.

Cut the beef into strips, crush the ginger and garlic, remove the coriander leaves and cut into medium length sections!

Divide the pickled peppers into two portions, one portion is chopped, the other portion is whole, and cut the red chili peppers vertically!

Saute ginger and garlic until fragrant, add chopped pickled pepper and beef shreds, add seasonings, and when the beef is almost cooked, add the remaining pepper and coriander, stir twice more and serve!