【Fast Food】Casserole beef~~ Delicious and not troublesome! You can do it with your hands!

I'm fed up with the "beef tenderloin" that can't eat the texture and aroma of beef outside, and there is just tender beef, so I tried the casserole beef with reference to the jelly clay pot practice, and the taste is actually good! Record it so you don't forget it haha!

Ingredients

Tenderbeef 1/2 catty

Lightsoysauce 2 spoons

Cookingwine 1 spoon

Oystersauce 1 spoon

Starch 1/3 spoon

Tomatosauce 1/2 spoon

Ginger 1 piece

Salt About2 g

MSG 1 didi

Cornoil Appropriateamount

Onion 1

Garlic 1

Coriander 2

Greenonions 3 roots

Cooking Instructions

Tender beef (beef tenderloin or hanging dragon and other parts are recommended, not beef tendon meat) are thinly sliced along the section (do not cut along the texture!). Be sure to see the texture clearly, then cut on the cross-section! This is also the key to the tenderness of beef in the later stage! Then add 2 tablespoons of soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of oyster sauce, 1/2 tablespoon of tomato sauce, 1/3 tablespoon of starch, and an appropriate amount of ginger juice (I use a grinding bowl to grind the ginger into minced ginger, and then pinch out the juice and put it in the beef, if you are too troublesome, you can also slice it directly and put it in), give the beef a horse to kill the chicken~~~ Grab all this water into the beef, and feel a little sticky. Finally, seal the corn oil (or other oil that has no special taste) to lock in the water, and marinate for more than half an hour, in fact, I marinated for 1.5 hours!
PS: The marinade is increased or decreased according to the amount of beef and your own taste~
When marinating the beef, prepare the side dishes:
slice the onion, peel the garlic, cut the green onion and coriander into long pieces.
Onions can be put more! After it comes out of the pot, it is very sweet!
Coriander is not recommended to be omitted and will give the beef a special aroma! Actually, I don't eat it either, you can throw it away after cutting the long pieces out of the pot!
Add cooking oil to a pan over high heat, pour the onion and garlic cloves and fry over medium heat until the garlic cloves are browned.
Spread the beef on top of the garlic and onion and cover the casserole. Simmer over high heat for 3 minutes.
Drizzle a circle of cooking wine along the sides of the pot.
Open the lid and see if the beef is still undercooked, stir it slightly and simmer for about 1 minute. Until the beef slices are not bloody, add the green onion and coriander, stir-fry for a few seconds, and turn off the heat. Add monosodium glutamate and mix well.
Serve the casserole out and eat!
The key to tender beef is to choose tender parts, add a little starch when marinating, and fry for a short time!
The fried by yourself is not the "tender beef" that is so tender that you can't eat the texture and flavor of the beef in some stores, but you can feel the texture and have an obvious meaty aroma!