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This is a classic Chinese beef stir fry, featuring a special technique called 'velveting' to make the beef incredibly tender and succulent. Combined with crisp vegetables and a savory, glossy sauce, it's a restaurant-quality dish that's surprisingly easy to make at home.
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Tenderize sliced beef with baking soda for 20 mins, then rinse, dry, and marinate. → Prepare all vegetables and mix the stir-fry sauce ingredients. → In a hot wok, stir-fry garlic, onion, and beef until browned. → Add hard vegetables and stir-fry, then pour in the sauce to thicken. → Toss in leafy greens until just wilted and serve immediately.
Tenderize sliced beef with baking soda for 20 mins, then rinse, dry, and marinate. → Prepare all vegetables and mix the stir-fry sauce ingredients. → In a hot wok, stir-fry garlic, onion, and beef until browned. → Add hard vegetables and stir-fry, then pour in the sauce to thicken. → Toss in leafy greens until just wilted and serve immediately.
This is a classic Chinese beef stir fry, featuring a special technique called 'velveting' to make the beef incredibly tender and succulent. Combined with crisp vegetables and a savory, glossy sauce, it's a restaurant-quality dish that's surprisingly easy to make at home.
Slice your choice of beef (rump steak or roast) thinly against the grain.
Tenderize the beef (velveting): Place the sliced beef in a bowl, add baking soda, and mix thoroughly to coat. Let it sit for 20 minutes.
After 20 minutes, thoroughly rinse the beef under cold running water to remove all the baking soda. Pat the beef completely dry with paper towels.
Prepare the vegetables: Separate bok choy leaves from stems and cut the stems diagonally. Slice the carrot and red capsicum. Cut green onions into large pieces. Mince the garlic and slice the onion.
Organize the vegetables by cooking time. Group the harder vegetables (carrot, capsicum, bok choy stems) together, and the leafy greens (bok choy leaves, green onion) separately.
The velveting technique using baking soda is key to achieving tender, restaurant-style beef. Do not skip this step.
It is crucial to rinse the baking soda off the beef thoroughly to avoid a chemical aftertaste.
Have all your ingredients prepped and ready ('mise en place') before starting to cook, as stir-frying is a very fast process.
Use a wok and high heat for the best results, ensuring the ingredients are constantly moving to cook evenly and quickly.
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