Ingredients (for 4):
- Wagyu beef - 300 g
- Black pepper finely - 3/4 tsp
- Sea salt - 1/4 tsp
- Soy sauce - 2 tsp
- Corn starch - 1/4 tsp
- Sesame oil - 1 tsp
- Garlic - 4 cloves
- Oil - 1 tbsp
- Kale - 1000 g
- Oil - 2 tbsp
- Salt - 1/2 tsp
- Ginger juice - 2 tsp
- Chinese yellow wine - 2 tsp
- Water - 1/4 cup
- Sugar - 1 tsp
Procedures:
1. Cut the beef into strips and then cut into cubes of about 2.5 cm in size.
2. Cut the garlic into slices.
3. Trim the kale to remove the hard fibers, the leaves and the flowers, and cut into equal length.
4. Marinate the beef cubes with black pepper finely and salt. Then add soy sauce, corn starch and sesame oil.
5. Heat the wok on high heat, add 2 tbsp of oil and 1/2 tsp of salt, then add the kale to stir-fry.
6. Add the ginger juice and continue to stir-fry. Then add the Chinese yellow wine and sugar, plus 1/4 cup of water. Continue to stir-fry.
7. Remove the kale and put on the plate.
8. Heat the wok on medium heat, add 1 tbsp of oil and then add the garlic slices, continue to stir-fry until slight golden, then remove and put on kitchen paper to absorb the excess oil.
9. Heat the wok with the oil remaining on medium heat, add the beef cubes to pan-fry on one side.
10. When it is charred, flip the cubes to the other side to continue to pan-fry.
11. Sprinkle with Chinese yellow wine and continue to stir-fry.
12. Add the garlic slices and stir well before serving.
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