How to Make Spicy Beef Slice

Cuisine and Function:Homely dish Recipe
Spicy and numbing Beef Select: 250 grams of cooked beef.
Seasonings: 2 tablespoons of yellow wine, 1 tablespoon of pickled chili peppers (sliced),Sichuan pepper a little,garlic paste, green onion flowers, ginger paste, half a tablespoon each of fine salt, sugar, cinnamon powder, a little bit of black pepper powder and Sichuan pepper powder, 1 tablespoon each of sesame oil, peanut oil, and chili oil. Spicy and Numbing Beef Method: 1. Cut the cooked beef into threads.
2. Heat the wok until the oil is seven-tenths hot, then add Sichuan pepper, stir-fry until fragrant, remove the Sichuan pepper, followed by adding sliced pickled chili peppers, garlic paste, green onion flowers, ginger paste, and stir-fry briefly with beef threads, add fine salt, sugar, yellow wine, black pepper powder, and Sichuan pepper powder, pour in sesame oil, chili oil, and reduce until the sauce is thick. Characteristics of Spicy and Numbing Beef: spicy and numbing, dry and fragrant, salty and sweet, tender and fresh.
Key Point for Spicy and Numbing Beef: use medium heat to ensure the beef absorbs flavor without burning.
Ten Surprising Benefits of Eating Beef Regularly



1. Beef is rich in creatine.
Beef contains more creatine than any other food, making it particularly effective for muscle growth and strength enhancement.
During the first few seconds of exercise, creatine serves as a source of fuel for muscles, effectively replenishing ATP to help training last longer.
Mutton is rich in creatine Mutton contains more creatine than any other food, making it particularly effective for muscle growth and strength enhancement. During the first few seconds of exercise, creatine serves as a fuel source for muscles, effectively replenishing adenosine triphosphate (ATP) to allow training to last longer.