Fried spiced beef#4 weeks challenge
Fried spiced beef#4 weeks challenge

Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, fried spiced beef#4 weeks challenge. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Fried spiced beef#4 weeks challenge is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Fried spiced beef#4 weeks challenge is something which I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have fried spiced beef#4 weeks challenge using 7 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Fried spiced beef#4 weeks challenge:
  1. Prepare 1 kg beef
  2. Make ready 4 medium tomatoes
  3. Take 2 onions
  4. Prepare Garlic powder
  5. Get Oil
  6. Make ready Salt
  7. Get Cayenne(spices of your choice)

Mix together the Chinese five spice, chilli, salt. Stir-fry spicy sliced beef Stir-fry spicy sliced beef with bean sprouts, dried chillies and spring onions. Coat the beef in the spice mix. Add the beef and stir fry for less than one minute until browned and tender.

Steps to make Fried spiced beef#4 weeks challenge:
  1. Cut beef into small pieces then boil with salt till soft
  2. Fry onions and add the meat then your spices
  3. Cook for sometime then add your cubed tomatoes
  4. Cook till ready then serve

As the beef starts to cook, add the rice wine and season with the soy sauce and a pinch of salt. Only use slices and bite size pieces - This method of tenderising beef is suitable for. From broccoli beef to beef with black bean sauce, these beef stir-fries are all From a warming stir-fried beef with onions to beef with Chinese green beans, there are plenty of. Because beef stir fry is a quick cooking process. You can use a lower grade beef for stew because as long as you cook it for an hour or two on low heat, the meat will be tender.

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