Pleurotus eryngii with beef fillet

Pleurotus eryngii with beef fillet

Introduction:

Production steps:

Step 1: wash Pleurotus eryngii and cut into strips. Cut the carrot into strips. Chop shallot and coriander, mix oyster sauce with a little water.

Step 2: cut the beef into long strips and season with salt, cooking wine and water starch.

Step 3: add oil to the pan, heat up, add shredded beef, stir fry until eight mature, shovel out.

Step 4: add a little oil, add Pleurotus eryngii, fry for three minutes, soften and add a little soy sauce, continue to fry.

Step 5: add the fried shredded beef, add the oyster sauce, add the shallot and coriander powder, and a little chicken essence.

Materials required:

Beef tenderloin: 150g

Pleurotus eryngii: 250g

Carrot: 15g

Starch: 5g

Chives: one

Coriander: one

Salt: 5g

Oyster sauce: 10g

Soy sauce: 2G

Oil: 80g

Note: the amount of salt is very small, just used to flavor beef, oyster sauce and soy sauce itself are salty, so don't worry about the taste is not enough.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh