Mix everything until well combined and you are done. Pour in some cornstarch water (2 tsp of cornstarch + 1 tbsp of water) and stir it immediately. Once the sauce is bubbling, you can give it a taste to see if you need to adjust the flavor or not.
Now it is a good time the deglaze all the good stuff from the bottom of the wok. Stir them until the veggies is a bit soft.
Don’t wash the wok because those are good stuff. I got about 2 tsp of oil left in there and the bottom has lots of crispy bits.
Try to tilt your wok so if there is any excess grease, it will be left in the wok. Continue doing this until you get some nice chart on the edge of the meat. Wait until the meat is lightly seared on one side and then roughly stir them over. Add the beef, try to spread the beef so most of the pieces are touching the bottom of the wok. Give it a swirl so the oil covers the bottom. Heat up your wok until you see it is slightly smoking.You will need 1 tbsp of soy sauce, 1 tbsp of oyster sauce, some white pepper to taste, 1 cup of beef stock. The reason I picked these is that they are colorful which makes the dish look nicer. Besides that, I also prepared some vegetables: half of a green bell pepper, 1/2 of a red bell pepper, some carrot slices and onion slices.You can also buy it on Amazon.I will put the link in the description. The smell is sharp and pungent which provides a lot of umami flavor for this recipe. It is a type of fermented and salted soybean. We call it 豆豉Douchi also known as black soybeans or Chinese black beans. Next ingredient is the key to this recipe.Get Rees Butternut Squash and Black Bean Enchiladas recipe. Yes, that is a lot of garlic, which is why this dish is delicious. Among all of the traditional enchilada recipes youll find hereground beef recipes and shredded chicken recipes includedthere are also a few out-of-the-ordinary meals to work into your weekly menu. While waiting, we can crush and dice 10 cloves of garlic.Cover it and let it sit for at least 30 minutes. Last but not least, we gonna add 1 tsp of cornstarch. And most cake you eat has baking soda in it so don’t worry about the safety issue. It might sound strange but this is the secrets that Chinese restaurants use to create that soft velvety tender meat. Marinade it with 2 tsp of soy sauce, 1 tsp of grated garlic, 1 tsp of grated ginger, 1/2 tsp of salt, 1/2 tsp of baking soda.It will also come out tender and juicy like a restaurant quality meal. I am going to show you the correct marinade and the cooking method. But, I want to let you know that this is actually a cheap cut - beef chuck roast. Any tender cuts like sirloin steak, ribeye will be good for this recipe. Stir to make a sauce, then serve.Slice the beef thinly. Add the meat and its drippings and the chicken broth.Stirfy until the asparagus is done to your liking (probably about 5 minutes if you didn't steam it first less if you did). Add the asparagus, toss with the vegetables then add the other T of soy sauce and the pinches of sugar and salt. Stir-fry for a minute then add the rinsed, chopped black beans and stirfry another bit. Heat the pan to hot again and add the garlic.You may want to do this in two batches to keep the meat sizzling. Toss-stir the meat for a moment and remove from the pan, allowing the oil to drain back into the pan.
When it is is just beginning to smoke, add the meat, laying each piece on one side in the pan, Do not turn but cook over high heat for a moment, until the one side begins to brown.
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