Spanish olive pepper beef casserole
As the weather gets colder, you might as well have a hot olive pepper beef pot to warm your stomach. The spiciness of the pepper is paired with the rich olive aroma of black olives in Spanish oil, adding a different flavor to the beef. The beef in this way is delicious, nutritious and tender, and it will be disc in seconds as soon as it is served.
Recipe for Spanish olive pepper beef casserole
Step 1
Olive pepper beef pot, tender meat and delicious rice~
Step 2
Cut the beef into thin slices, add a spoonful of white pepper and a spoonful of black pepper and rose salt;
Step 3
Pour in a spoonful of light soy sauce, 1/2 tablespoon of dark soy sauce, and a spoonful of oyster sauce
Step 4
Add two spoons of starch and peanut oil, stir well, and marinate
Step 5
Heat the pan with oil, then pour in the garlic, ginger, and green onion and sauté until fragrant
Step 6
Add the marinated beef
Step 7
Add black olives in Spanish oil
Step 8
Pour in a bottle of rice wine and bake over high heat for 5 minutes
Step 9
When the beef is almost cooked, pour in a spoonful of light soy sauce
Step 10
Sprinkle with black pepper and salt to taste and bake for another 1-2 minutes
Step 11
Sprinkle with chopped green onions when out of the pot
Step 12
A hot and stomach-warming pot of beef with olive pepper is ready
Step 13
The tender and refreshing beef is paired with slightly sour and salty oil-soaked black olives, and you won’t get tired of eating it at all
Step 14
A full pot of second discs
Step 15
The real drops are so delicious, you can really try to make them!
Cooking tips for Spanish olive pepper beef casserole