How to stir-fry it tender, flavorful, and never tough or dry?
A chef with 20 years of experience shares the secrets.
The cutting, marinating, and oil temperature all matter.
I bought half 500g of beef.
Remember, beef is different from pork, you must cut against the grain to make it tender when eaten.
Marinate it with the seasonings shown on screen:
- Scallion-ginger water
- Salt
- chicken powder
- Ground white pepper
- Cooking wine
- Sugar
- Egg white
- Potato starch
For the celery, peel it first, then cut into strips -
this keeps it tender.
Prepare other ingredients like onion,
green and red peppers, etc.
Heat the wok and add oil.
Let the oil coat the sides of the wok to prevent sticking.
When the oil is about 30% hot (low-medium heat),
add the beef and gently slide it apart. Stir-fry until evenly cooked, about 80% done.
Pour out excess oil,
leaving just a little to add a bag of Maoge pre-cut, pre-washed pickled peppers.
It's made from chili and ginger fermented in aged brine -
the sour-spicy flavor is very intense. It's great for a whole range of pickled pepper dishes.
Each pack contains two bags;
one bag pairs with about 500g of ingredients.
Since the pickled peppers are already salty, add salt to taste.
Add starch slurry to thicken the sauce,
then it's ready to serve. The beef is silky and flavorful, every bite is thrillingly tangy and spicy.
The video link of how to cook paojiao beef-pickled pepper beef