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Beef stir-fry with pickled vegetables is an easy-to-make, easy-to-eat, and addictive dish. This dish is packed with nutrients, and its tangy flavor makes it a preferred choice for daily meals. Join Mytour in the kitchen to learn how to enrich your menu with this flavorful dish!
1. Introduction to Beef Stir-Fry with Pickled Vegetables
Beef is a common ingredient that provides many nutrients. It can be prepared using various methods, with stir-frying being a delicious way to retain the nutrients in the meat.
Pickled vegetables are also a common ingredient, affordable, often used as a side dish. With their sour taste, they are a perfect match for beef stir-fry, great for refreshing your palate and stimulating your senses.
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Stir-fried pickled vegetables with beef bring out a variety of flavors. The crisp and lightly sour pickles, along with tender and flavorful beef, are suitable for both casual dining and pairing with hot rice.
2. How to Stir-Fry Beef with Pickled Vegetables
Beef stir-fry with pickled vegetables is quick and easy to make, perfect for a fast lunch.
Preparing the Ingredients
| Khẩu phần | Thời gian chuẩn bị | Thời gian chế biến | Độ khó |
| 3 người | 10 phút | 10 phút | Dễ |
- 250 grams thinly sliced beef
- 200 grams pickled vegetables
- 1 tomato
- 1 onion
- 3-4 cloves dried onions
- 1 small piece of ginger
- Spring onions, fresh chili
- Seasonings: cooking oil, fish sauce, black pepper, MSG, oyster sauce
Instructions
Step 1: Prepare the Ingredients
- Wash tomatoes, core the custard apples. Peel the onions, slice the custard apples. Peel and mince the dried onions, ginger.
- Marinate the beef with: 1 teaspoon sesame oil, 1/2 teaspoon seasoning, 1/2 teaspoon monosodium glutamate, 2 teaspoons vegetable oil, a pinch of pepper and minced ginger. Mix well and marinate for 15 minutes.
- Rinse the pickles with clean water to reduce the sour and salty taste. If the pickles are too sour, you can remedy this by rinsing them with rice water, then marinate them with a little sugar and MSG. Then gently squeeze to remove excess water, drain and then cut into pieces.
- Cut the spring onions into 2-3cm long sections. Wash the chili peppers, then diagonally slice them.
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Step 2: Stir-fry the Beef
- Heat a pan on the stove, add cooking oil and sauté chopped onions, garlic, and minced ginger until fragrant. Add the beef and stir-fry over high heat. When the beef turns pale pink, turn off the heat (avoid overcooking the beef as it will continue to cook with the pickles).
- Continue using the same pan, add more cooking oil and then add tomatoes. Reduce the heat to prevent the tomatoes from burning, add some seasoning to soften the tomatoes quickly.
- Once the tomatoes are cooked, add the pickles and stir-fry. Increase the heat to prevent the pickles from releasing water and maintain their crispiness. Stir well, season with spices, a little sugar, and pour the beef broth from the bowl.
- When the pickles are cooked, add onions, beef, spring onions, and chili. Stir-fry over high heat for about 15 seconds.
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3. Finished Product Requirements
This is a delicious beef dish with harmonious colors and an enticing aroma. The pickles are crispy yet tender, infused with flavor. The beef is tender and sweet. The sauce is tangy, spicy, and slightly sweet, perfect for serving as a casual dish or with steamed or fried rice.
Image: Collection
4. Tips for Making Beef Stir-Fried Pickled Mustard Greens
To ensure tender beef stir-fry, choose cuts from the sirloin. This cut provides both tenderness and juiciness, ensuring a delightful texture without being too dry. Additionally, when marinating the beef, add a bit of cooking oil and massage evenly.
When seasoning, dip a chopstick into the sauce to taste. Avoid tasting directly from the saucepan as the vegetables may not have absorbed the flavors fully at that point.
