Beef in soy sauce

Spicy, spicy, unusual taste, from the available products! Beef in soy sauce is an original dish prepared according to all the rules of Oriental cuisine. First, the meat is marinated for a long time, and then quickly fried over high heat, due to which it turns out tender and soft.

wella

The author of the recipe

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Composition / ingredients

Servings:

Beef

300

Onion

Garlic

Soy sauce

Vegetable oil

1.5

Water (add more water if necessary)

Chili pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 44 % 14 g

Fats 28 % 9 g

Carbohydrates 28 % 9 g

149 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h 35 min

Step 1:
How to make beef in soy sauce? Prepare the products. Take beef of good quality, it is better if it is a tenderloin. Rinse it and dry it well with paper towels. If there are any veins on the meat, cut them off. Cut the beef first into plates, and then into strips. Try to cut across the fibers — the meat will be softer from this.
Step 2:
Chili pepper – for an amateur, add it carefully, to taste. If you are one of these, cut the peppercorn peeled from seeds and stalks in any way. I love thin stripes. You can cut into rings and even put the whole pepper. This does not matter, because during frying and stewing, the chili will lose some of its sharpness.
Step 3:
Prepare a container in which the meat will be marinated. Dishes made of glass, ceramics, stainless steel will do, but it's better not to take aluminum, it can oxidize. Put the pieces of meat and pepper in it. Here, put the garlic peeled and crushed in a convenient way for you. I finely chopped it, you can pass it through a press or grate it.
Step 4:
Pour soy sauce on top. Stir the meat, it should be completely covered with it.
Step 5:
Keep the meat in the marinade for one to two hours. I kept an hour.
Step 6:
Peel and chop the onion. If you want – finely, if you want – with straws. I chose the second option, it seems to me that onion straws look more beautiful in the finished dish.
Step 7:
Heat a frying pan or saucepan over high heat, pour oil into it, warm it well. Lay out the onion and fry it, stirring, over high heat so that it becomes transparent.
Step 8:
When the onion is ready, put the pieces of beef in the pan along with the marinade.
Step 9:
Fry the meat with onions, stirring constantly, over high heat. 10-15 minutes are enough for this procedure.
Step 10:
In principle, meat can already be eaten and set the table at this stage. But if you want it to be even more tender, put it out by pouring boiling water for a couple of hours (if you have time). If necessary, add more boiling water.
Step 11:
In both cases, beef turns out to be extremely tasty and tender. Beef in soy sauce is served with any side dish, preferably with vegetables. Bon appetit!

Adding spices to this dish of Chinese cuisine is not worth it, since meat has its own flavor and it is not desirable to score it with others – soy sauce will cope with this task

Beef can be replaced with any other type of meat that you like best. But keep in mind that the cooking time, as well as the taste and calorie content of the dish will change. Pork and lamb tend to be fatter than beef, and chicken fillet or turkey are leaner. At the same time, the cooking time depends not only on the type of meat, but also on which part of the carcass is used and how old or young the meat is.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.