Home-style Stir-fried Beef Flank with Green Onion
The large green onion stir-fried meat slices is highly popular in Northeast China. It is a common home-cooked dish,and this dish requires pork tenderloin to be stir-fried, which makes it sufficiently tender and juicy; thus, it is also called Green Onion Stir-fried Tenderloin. Below, we share the recipe for Northeast-style Green Onion Stir-fried Tenderloin,to help you understand how to make large green onion and meat slices fresh and delicious at home. Ingredients:300 grams of fresh pork tenderloin, 50 grams of white part of three green onions,
one egg white, a little vinegar,
a small amount of sugar,a pinch of pepper powder, some cooking oil and salt.Preparation: 1. Remove the tendon from the pork tenderloin and cut it into slices; soak them in water for 30 minutes, then squeeze out the excess moisture. Marinate with a small amount of salt and wine for a while to make the meat pieces more flavorful when stir-fried.2. Cut the white part of the green onions into larger chunks (avoid cutting too small as they may turn mushy easily). Stir-frying Steps:1. Coat the marinated meat slices with egg whites and water starch, then let them sit for a while to make the stir-fried tenderloin pieces more delicate. 2. Heat a large amount of oil in a pan until it is about 40% hot; gently add the coated meat slices, stirring them apart slowly until they float to the surface; remove and drain the excess oil.
3. Heat some oil again in another pan, add the chopped green onions and stir-fry over low heat to release their aroma before adding the drained meat pieces and stirring well.
4. Season with salt, sugar, pepper powder, and a little vinegar; quickly stir-fry evenly until a thin starch slurry is added to thicken the sauce, then pour in some cooking oil before serving.
Additional Notes:
1. When stir-frying meat slices, use plenty of oil as it's worth spending on the good taste; you can reuse this oil for other dishes later.
2. The water starch I used was made from potato starch soaked in water; using another type of water starch is equally acceptable.
3. A strainer is very convenient for draining excess oil; simply pour the contents and hot oil together onto it.
Reheat the pot with a little oil, add the chopped large scallions, and stir-fry over low heat until the aroma comes out.
4 Add salt, sugar, pepper powder, and a bit of vinegar. Quickly stir-fry evenly before thickening the sauce with water starch and drizzling some sesame oil to finish.
Supplementary note:
1 When separating the meat slices, use plenty of hot oil; don't be stingy or you won't get delicious results. Don't worry too much because the remaining oil can still be used for other dishes.
2 I used water starch made by soaking in water.Potato starch, using other types of water starch is also perfectly fine.
3 The colander is very convenient for draining excess oil; pour the hot oil and ingredients into it from the pot.Ingredients(These sentences are out of order and not coherent in English. They may need to be reorganized for clarity.)
