[Rice thief] Chinjaolose is made like this!

The taste of beef and crispy peppers are exquisite! First, cut the beef into small pieces, season it and fry it, then take it out and keep it soft. Next, fry the peppers and bamboo shoots quickly, put the beef back and add the special sauce and entangle it to complete! The point is to make use of the texture of the material without frying too much. Easy Chinese food with a rich taste that is perfect for white rice, please try it.

< 🍳 cost ⇒ about 500 yen >

< ⏰ cooking time ⇒ about 20 minutes >

[Materials]

(Easy to make)

100g beef thigh

2 green peppers

Boiled bamboo shoots 80g

Salt and pepper to taste

Cooking oil tablespoon 1 and 1 / 2

1 / 2 tsp sesame oil

< Seasoning of meat >

1 tablespoon each of cooking liquor and potato starch

1 teaspoon soy sauce

Salt and pepper to taste

Grated garlic and ginger 1 / 4 tsp each

< sauce >

1 tablespoon each of cooking wine and oyster sauce

1 teaspoon each of soy sauce, sugar, and chicken glass soup

[How to make]

① Cut the beef into small pieces, soak in the seasoning and sprinkle with potato starch.

② Shred the peppers and bamboo shoots. Mix the sauce ingredients in a bowl.

③ Put oil in a frying pan and fry 70-80% of the beef.

④ Do not wash the frying pan, put oil on the fire and fry the vegetables until they are crispy.

⑤ Put the meat back in and stir-fry quickly, then add the sauce.

⑥ Quickly stir-fry and let the sauce blend in, and finish with sesame oil.

[Point]

✔ By taking out the beef once, it prevents the fire from passing and makes it soft.

✔ seasoned potato starch locks in the umami and entwines the sauce firmly.

# chinjaolose # chinese Stir-fried beef # cooking # recipe