What kind of beef is used in beef stew with potatoes?

Beef is a common food both at home and abroad, especially abroad. People eat some steak every day, and their bodies will naturally be quite strong. However, you still have to be careful when choosing beef, because many merchants sell inferior goods as good quality ones and sell previously saved beef to consumers as fresh beef. So, what kind of beef is best for beef stew with potatoes?

Stewed beef with potatoes is a home-cooked dish in Northwest China. The main ingredients are potatoes and beef. It has a rosy color and a salty taste. It is best eaten in autumn and winter.

Ingredients

Beef (250g), potatoes (50g), cooking wine (10g), soy sauce (30g), cooking oil (50g), salt (10g), MSG (2g), pepper (2g), sugar (15g), ginger (10g), onion (10g), minced garlic (10g), green pepper (30g), spicy sauce (20g)

Preparation method

Method 1

Preparation ingredients

Beef (250g), potatoes (50g), cooking wine (10g), soy sauce (30g), cooking oil (50g), salt (10g), MSG (2g), pepper (2g), sugar (15g), ginger (10g), onion (10g), minced garlic (10g), green pepper (30g), spicy sauce (20g)

Preparation method

1. Cut the beef into 2 cm square pieces and cut the potatoes a little smaller;

2. Put oil in the pot. When the oil is 40% hot (ordinary gas at home, it takes about 2 minutes to heat, depending on the amount of oil), put in potatoes and beef, then turn down the heat and fry for two minutes. When the surface of the potatoes turns golden brown, turn to high heat, poke the potatoes with a spoon, and when the middle of the potatoes is slightly hard, you can take out the beef and potatoes;

3. Put a little oil in the pot, add chopped green onion, ginger, minced garlic and stir-fry until fragrant, add soup or water, soy sauce, cooking wine, salt, MSG, sugar, pepper, pour in the fried potatoes and beef, turn to high heat, and when the soup is almost dry, sprinkle a little water starch and it is ready to be served;

Notice:

You can also buy ready-made braised beef on the street. Don’t fry the potatoes too much because they will be cooked with the beef in the end. When the soup is almost dry, stir the pot frequently, otherwise it will easily get stuck on the bottom.

When frying is inconvenient, you can skip the frying step, add more soup, and cook it for a longer time.

Method 2

1. Soak the beef in cold water for 2 hours in advance, loosen it with the back of a knife, and cut it into pieces.

2. Boil water in a pot, add ginger slices, peppercorns and cooking wine, pour in beef cubes and cook for three minutes to remove blood; 3. Heat oil, sauté scallion, ginger and spicy sauce; add beef, light soy sauce, cooking wine, sugar and salt and stir-fry for a while; 4. Move to a casserole, add appropriate amount of water, bring to a boil over high heat, turn to low heat, cover and simmer for 30 minutes; at this time, cut potatoes into pieces, fry them in a pan and set aside; 5. Add potatoes after 30 minutes and continue to stew; when the potatoes are cooked and soft, add green peppers, simmer over high heat, thicken, add a little chicken essence, serve, and sprinkle with chopped green onions.