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Stir fried beef with broccoli

2024-06-03 14:59:44 630

Speaking of broccoli, there is a small story. One day last year, my husband and I went to a supermarket to buy groceries and found that there were still broccoli. So we went to take a look. It wasn't very fresh, but when asked, it was quite expensive. It was priced at 5-6 yuan per kilogram. Thinking that I haven't eaten mustard for a long time, I still feel itchy. I want to make do with buying some, so I casually pick out any freshness. Unexpectedly, the vegetable seller said, "Don't move. This is the most famous dish in Guangdong, and it was shipped by air.". It's really funny. I've never thought this dish was so precious before. I used to eat it almost every day at home, and it was fresher, crispy and sweet. Unlike the ones in Beijing, they tasted a bit bitter but not tender, and it was also very expensive.

Details of ingredients

Technique

difficultybeginner
workmanshipfry
tastesalty and savory
timeTwenty minutes

Steps to make Stir fried beef with broccoli

1. Cut the mustard leaves into lengths of about 2 inches by hand.
2. Keep the thick stem (mustard stem) as shown in Figure 2.
3. Wash the broccoli and cut off a small part of the top of the thick stem (broccoli stem).
4. Cut the thick stem (cauliflower stem) into small pieces with an angled knife.
5. Slice the beef, add an appropriate amount of starch, water, oil consumption, cooking wine, and soy sauce, stir well, and marinate for ten minutes.
6. Heat the pot and pour in cooking oil to heat it up.
7. Put in the marinated beef and stir fry until it changes color. Add some fish sauce and stir fry well. Serve and set aside.
8. Wash the pot, heat the oil in a hot pot, and first add the thick stem slices of mustard and stir fry for about 40 seconds.
9. Pour in the broccoli leaves and stir fry, adding a little water while stir frying. This way, the broccoli remains beautiful (bright green) and has a good taste (crispy).
10. When stir frying, add an appropriate amount of salt and chicken essence, add the stir fried beef, and quickly stir fry to form a plate.
11. Due to its thick and upright stem, tight cell tissue, low moisture content, and a layer of wax on its epidermis, mustard greens are chewy but not hard, crispy but not tough.