Stir-fried beef with velvet mushrooms


Stir-fried beef with velvet mushrooms

Deer antler mushrooms have a crisp and tender texture and a unique mushroom aroma. After fully absorbing the meat juice, the flavor blends more mellowly; the red and yellow bell peppers are bright and colorful, and they are paired with brown beef and dark brown deer antler mushrooms, creating rich and harmonious colors. Selected tender beef parts are quickly stir-fried to lock in the juice. It goes well with rice and is appetizing. Everyone who eats it will praise the deliciousness.

Ingredients

Steps

  1. Wash the beef, drain the water, and cut it into long strips against the grain (cut it into larger pieces, as it will shrink after frying and it is easier to maintain the taste). ～～If it is difficult to choose fresh and tender sirloin or tenderloin, or if you are worried about the improper heat when frying, you can add 1 gram of baking soda when marinating the meat. Baking soda is weakly alkaline and can destroy the fiber structure of beef, prompting it to absorb more water and make the meat softer.
    Wash the beef, drain the water, and cut it into long strips against the grain (cut it into larger pieces, as it will shrink after frying and it is easier to maintain the taste). ～～If it is difficult to choose fresh and tender sirloin or tenderloin, or if you are worried about the improper heat when frying, you can add 1 gram of baking soda when marinating the meat. Baking soda is weakly alkaline and can destroy the fiber structure of beef, prompting it to absorb more water and make the meat softer.
  2. Soak in cold water for 30 minutes to 1 hour (add 1 spoon of flour to help remove impurities).
    Soak in cold water for 30 minutes to 1 hour (add 1 spoon of flour to help remove impurities).
  3. Add 1 teaspoon of ground black pepper (about 1 gram), about 10 grams of light soy sauce, 1 tablespoon of oyster sauce (about 15 grams), and 15 grams of cold water to the beef.
    Add 1 teaspoon of ground black pepper (about 1 gram), about 10 grams of light soy sauce, 1 tablespoon of oyster sauce (about 15 grams), and 15 grams of cold water to the beef.
  4. Add 15 grams of starch to the marinated beef, then add ginger and garlic, and continue to mix well.
    Add 15 grams of starch to the marinated beef, then add ginger and garlic, and continue to mix well.
  5. Add 15g peanut oil to lock in moisture, let stand and marinate (you can put it in the refrigerator for 15-30 minutes to make the meat more tender).
    Add 15g peanut oil to lock in moisture, let stand and marinate (you can put it in the refrigerator for 15-30 minutes to make the meat more tender).
  6. After squeezing out the moisture from the velvet antler mushrooms, put them in boiling water and blanch them for 1-2 minutes. Remove them from the pot and rinse them with cold water, squeeze them out and set aside. When the time comes, stir-fry them until fragrant, then mix them with the beef to reduce the time the beef is heated.
    After squeezing out the moisture from the velvet antler mushrooms, put them in boiling water and blanch them for 1-2 minutes. Remove them from the pot and rinse them with cold water, squeeze them out and set aside. When the time comes, stir-fry them until fragrant, then mix them with the beef to reduce the time the beef is heated. After squeezing out the moisture from the velvet antler mushrooms, put them in boiling water and blanch them for 1-2 minutes. Remove them from the pot and rinse them with cold water, squeeze them out and set aside. When the time comes, stir-fry them until fragrant, then mix them with the beef to reduce the time the beef is heated. After squeezing out the moisture from the velvet antler mushrooms, put them in boiling water and blanch them for 1-2 minutes. Remove them from the pot and rinse them with cold water, squeeze them out and set aside. When the time comes, stir-fry them until fragrant, then mix them with the beef to reduce the time the beef is heated.
  7. Chop the green onions, garlic, ginger, onions, red and yellow peppers, and scallions and set aside.
    Chop the green onions, garlic, ginger, onions, red and yellow peppers, and scallions and set aside.
  8. The following steps all require high heat and quick operation: Put a large amount of oil in the pan and heat it until it smokes. Add the beef and stir-fry quickly. When you see the edge of the beef change color (about 50% color change), immediately take it out and set it aside (the whole process should not exceed 1 minute). At this time, the beef is about 70% cooked and the taste is the most tender. Avoid overcooking it when you put it back in the pan. Shovel out the meat and keep the oil in the pan.
    The following steps all require high heat and quick operation: Put a large amount of oil in the pan and heat it until it smokes. Add the beef and stir-fry quickly. When you see the edge of the beef change color (about 50% color change), immediately take it out and set it aside (the whole process should not exceed 1 minute). At this time, the beef is about 70% cooked and the taste is the most tender. Avoid overcooking it when you put it back in the pan. Shovel out the meat and keep the oil in the pan. The following steps all require high heat and quick operation: Put a large amount of oil in the pan and heat it until it smokes. Add the beef and stir-fry quickly. When you see the edge of the beef change color (about 50% color change), immediately take it out and set it aside (the whole process should not exceed 1 minute). At this time, the beef is about 70% cooked and the taste is the most tender. Avoid overcooking it when you put it back in the pan. Shovel out the meat and keep the oil in the pan.
  9. ~1 minute (add onion, garlic, and ginger to the pot and sauté until fragrant, quickly pour in the velvet mushroom and stir-fry for a few times until the tea tree mushroom becomes soft, the edges are slightly charred, and the mushroom aroma is released). ~30 seconds (add bell pepper, scallion, previously fried beef, a little oyster sauce, a little soy sauce, stir-fry for a few times and serve immediately).
    ~1 minute (add onion, garlic, and ginger to the pot and sauté until fragrant, quickly pour in the velvet mushroom and stir-fry for a few times until the tea tree mushroom becomes soft, the edges are slightly charred, and the mushroom aroma is released). ~30 seconds (add bell pepper, scallion, previously fried beef, a little oyster sauce, a little soy sauce, stir-fry for a few times and serve immediately). ~1 minute (add onion, garlic, and ginger to the pot and sauté until fragrant, quickly pour in the velvet mushroom and stir-fry for a few times until the tea tree mushroom becomes soft, the edges are slightly charred, and the mushroom aroma is released). ~30 seconds (add bell pepper, scallion, previously fried beef, a little oyster sauce, a little soy sauce, stir-fry for a few times and serve immediately). ~1 minute (add onion, garlic, and ginger to the pot and sauté until fragrant, quickly pour in the velvet mushroom and stir-fry for a few times until the tea tree mushroom becomes soft, the edges are slightly charred, and the mushroom aroma is released). ~30 seconds (add bell pepper, scallion, previously fried beef, a little oyster sauce, a little soy sauce, stir-fry for a few times and serve immediately). ~1 minute (add onion, garlic, and ginger to the pot and sauté until fragrant, quickly pour in the velvet mushroom and stir-fry for a few times until the tea tree mushroom becomes soft, the edges are slightly charred, and the mushroom aroma is released). ~30 seconds (add bell pepper, scallion, previously fried beef, a little oyster sauce, a little soy sauce, stir-fry for a few times and serve immediately). ~1 minute (add onion, garlic, and ginger to the pot and sauté until fragrant, quickly pour in the velvet mushroom and stir-fry for a few times until the tea tree mushroom becomes soft, the edges are slightly charred, and the mushroom aroma is released). ~30 seconds (add bell pepper, scallion, previously fried beef, a little oyster sauce, a little soy sauce, stir-fry for a few times and serve immediately).
Languages
Gebratenes Rindfleisch mit Samtpilzen - Deutsch (German) version
Stir-fried beef with velvet mushrooms - English version
Ternera salteada con setas aterciopeladas - Española (Spanish) version
Bœuf sauté aux champignons de velours - Français (French) version
Tumis daging sapi dengan jamur beludru - Bahasa Indonesia (Indonesian) version
Manzo saltato in padella con funghi vellutati - Italiana (Italian) version
牛肉とキノコの炒め物 - 日本語 (Japanese) version
벨벳버섯을 곁들인 쇠고기 볶음 - 한국인 (Korean) version
เนื้อผัดเห็ดหอม - แบบไทย (Thai) version
鹿茸菇炒牛肉 - 香港繁體中文 (Traditional Chinese - Hong Kong) version