Satay Beef and Wild Rice Stem Stir-Fry
"I always felt plain stir-fried wild rice stem was missing something, and the steak had just arrived home, the frying pan was starting to stick, so I figured I'd just try stir-frying the steak with the wild rice stem π."
Story
"I always felt plain stir-fried wild rice stem was missing something, and the steak had just arrived home, the frying pan was starting to stick, so I figured I'd just try stir-frying the steak with the wild rice stem π."
Ingredients
water bamboo
2 pieces
steak
1 piece
satay sauce
2 tablespoons
green bell pepper
1 piece
Instructions
1
Step 1
Cut the steak open, add two tablespoons of Shacha sauce and marinate for 20 minutes.
2
Step 2
Cut the water bamboo shoots and green peppers into shreds.
3
Step 3
Add the marinated beef to the pan and stir-fry.
4
Step 4
Add the water bamboo shoots and green peppers, stir-fry for half a minute.
5
Step 5
Add half a spoon of water and cook for half a minute.
6
Step 6
Add an appropriate amount of salt, sugar and chicken bouillon, stir evenly.
7
Step 7
Serve the dish.
Main Dish
Air-Dried Sichuan Peppercorn Duck
Duck legs cured with crushed green Sichuan peppercorns, salt, and baijiu, then hung to air-dry and later steamed. The green peppercorns matter more than regular red onesβtheir numbing aroma sinks deeper into the meat. A high-proof Chinese liquor works best for the cure.
