Main ingredients:
Lean beef: 100g; Small green pepper: appropriate amount; Celery: 60g; Lemongrass: appropriate amount; Lemon juice: appropriate amount; Fish sauce: appropriate amount; Olive oil: appropriate amount; Egg white: appropriate amount; Starch: appropriate amount; Cooking wine: appropriate amount.
Auxiliary materials:
Cherry tomatoes: 50g; Small red pepper: appropriate amount; Bell pepper: 1.
Taste: Slightly spicy; Cooking method: Stir-fry; Time: 20 minutes; Difficulty: Normal.
Steps for cooking Thai-style Beef in Chongqing
Cut small green pepper and small red pepper into small pieces, cut cherry tomatoes into small pieces, and cut bell pepper into small slices.
Cut the beef into thin slices.
Heat the wok and add garlic, ginger, cherry tomatoes, celery, small red pepper, small green pepper, and lemongrass to stir-fry until fragrant.
Add a little water and simmer over low heat.
Add cooking wine, egg white, and starch to the beef and mix well.
Blanch the beef in boiling water.
Add lemon juice, fish sauce, sugar, salt, and olive oil to the sauce and bring to a boil.
Add the blanched beef to the sauce and simmer for a few minutes.
Finally, sprinkle with celery, green pepper, and red pepper before serving.
