Chinese beef is a savory dish cooked with a vegetable side dish. A dressing made from soy sauce, ground hot pepper and garlic gives the meat an original taste.
To cook Chinese beef, you will need the following ingredients: 600 g of beef tenderloin, 300 g of onions, 200 g of bell pepper, 300 g of green beans, 6 cloves of garlic, 100 ml of vegetable oil, 100 ml of soy sauce, 2 tbsp. l. rice vinegar, 100 g starch, ground black and red pepper, salt.
The beef is washed in running cool water and dried with paper towels. Veins and films are cut from the meat. The prepared fillet is cut into cubes, no more than 1 cm wide.
Since the dish cooks quite quickly, it is advisable to use fresh beef, which does not take long to fry until soft. It can be distinguished by its lighter shade and elastic consistency.
Garlic cloves are peeled. 3 cloves are passed through a press. Chopped garlic is mixed in a deep plate, 4 tbsp. l. soy sauce and rice vinegar. This is a special marinade for making Chinese beef dishes. The sliced meat is poured with marinade and ground black and red peppers are added to the container to taste. All ingredients are mixed. The meat is left alone for 40 minutes. This time is enough for preparing vegetables and dressing.
Bulgarian pepper of any color is washed and cut in half. After removing the core and seeds, the peppers are washed again and cut into strips. Peel the onion and chop it into thin half-rings. 3 cloves of garlic are chopped with a press or grated on a fine grater. The remaining soy sauce and 0.5 tsp are added to the garlic. ground red pepper. The components of the dressing are mixed. Chinese beef turns out to be quite spicy. If desired, you can reduce the spiciness of the dish by reducing the amount of pepper used.
The pickled meat is thrown onto a sieve to drain the liquid. Residual moisture can be removed by placing the beef sticks on paper napkins. Vegetable oil is poured into a preheated pan in a layer about 1.5 cm thick. Each piece of beef is rolled in starch. The meat is fried in small portions, achieving an even golden brown crust. The finished beef is transferred to a separate plate.
If you fry all the beef at once, the meat will stick together. In addition, a large amount of beef will exude a lot of juice, which will not allow for well-browned meat.
In the vegetable oil in which the beef was cooked, finely chopped onions are fried until golden brown. Bulgarian pepper is added to it and vegetables are continued to fry for 2-3 minutes. Then green beans are sent to the skillet. If a frozen vegetable is used, it must be defrosted first. Otherwise, the product will release too much liquid and the vegetables will be stewed rather than fried.
When the vegetables are soft, the fried beef is placed in them. Season the dish with cooked hot sauce and continue to heat for 1-2 minutes. Ready-made beef in Chinese is served warm, laid out in portioned plates. Traditionally, the dish is complemented with boiled rice.
