Twice-Cooked Beef
Sliced cooked beef is returned to the wok with chilli bean paste, garlic sprouts and ginger until the edges caramelise. Savoury, spicy and intensely aromatic, a hearty Sichuan-style way to revive braised beef.
Instructions
- 1
Wash the cucumbers and red peppers first to prepare the ingredients. Slice the cucumbers and cut the red peppers into shreds for later use.
- 2
I have a piece of braised beef, and I steamed it first. You can also choose not to steam it.
- 3
Slice the beef and set aside.
- 4
Heat the pan with cold oil, add a little oil to coat the pan, then pour in the oil and add the red chili peppers and cucumber in sequence, stir-fry over high heat for a moment, add salt, and finally add the beef, stir-fry, and season with light soy sauce to finish.
- 5
Plated finished product photo.
- 6
Pair it with a photo of Mother's Day flowers.
- 7
Finished product image.
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Ingredients
Main Ingredients
- Braised Beef150g
- Cucumber一根
Auxiliary Ingredients
- Red chili pepper2 piece
Seasonings
- Edible oila pinch
- Salta pinch
- light soy saucea pinch