Practice of Beef chow fun

Health benefits

Beef: Tonifying the spleen and stomach, strengthening muscles and bones, nourishing qi and blood

Onion: expectorant

Mustard Blue: Promoting Blood Circulation and Removing Stasis

Ingredients and materials

Beef 150g

350 grams of river noodles

1/3 onion

100g bean sprouts

150 grams of mustard blue

2 scallions

Meat patty 150g

One green and one red chili pepper each

Appropriate amount of oyster sauce

Salt and pepper in moderation

Appropriate amount of water starch powder

Moderate amount of light soy sauce

Practice of Beef chow fun

1. Cut the beef into horizontal stripes, add a small amount of starch and salt, and stir for a while. After the beef absorbs the starch, marinate it in oyster sauce and light soy sauce for 10 minutes. Wash the side dishes and set aside for later use

2. River noodles and bean sprouts for later use

3. Cut onions, green and red peppers into shreds, scallions into sections, and meat rolls into strips for later use

4. Cut mustard greens with a slanted knife for later use

5. Stir fry the bean sprouts, mustard greens, and meat rolls separately, adding an appropriate amount of salt while stir frying

6. Heat up the wok and turn it to medium heat. Add oil, shredded onions, and stir fry beef slices

7. Quickly stir fry meat to change color. Add chopped green onions, red chili peppers, and an appropriate amount of pepper powder

8. Next, add the just stir fried mustard bean sprouts and meat rolls, stir fry with soy sauce until evenly mixed, and add rice flour

9. Mix the rice flour with chopsticks and a spatula, then add oyster sauce and light soy sauce and stir fry for about a minute before serving

10. Let's put it on a plate to eat

Tips

When I went to the market to buy beef, it was sold out, so I bought less. More beef tastes better... I stir fry more vegetarian, and it's easy to get greasy with more cooking oil. Friends can adjust the amount according to their own preferences

this paper Chinese Recipe Network riginal, reprint and keep the link!Website：https://www.china-recipe.com/post/3861.html