One orange performs two functions: orange peel gives off a rich citrus fragrance, and orange juice softens beef fiber. Cooked in this way, the orange aroma wrapped in the aroma of meat, biting down the juice smooth and tender, very satisfying.
Beef is a high-protein food, when making beef, add oranges rich in fruit acid to cook together, help to improve the activity of protein decomposition enzymes, so that beef is more likely to be soft and rotten, the nutrients contained are more easily absorbed by the human body, beef soup is more fragrant, better taste.
Orange-skinned beef fillet quinoa salad
Ingredients: 150g lean beef, 50g quinoa, 150g oranges (1 pc), 50g onions (1/2 pc), 1/2 tablespoon olive oil, 1/2 teaspoon ground black pepper, 1/2 teaspoon salt
Start production:
1. Rinse the quinoa, add twice the amount of water and soak for 2 hours.
2. Add some water to the pot, add a few drops of olive oil and a little salt to a boil, add quinoa, simmer for about 15 minutes, drain and set aside.
3. Wash and drain the lean beef and cut into tenderloins the size of a small finger. Peel and wash the onion and cut into petals for later.
4. Wash the oranges, dry them with kitchen towels, cut 1/3 of the middle section horizontally, peel and cut into long strips and set aside.
5. Grind the remaining oranges into a paste with orange peel, squeeze the orange meat, pour over the chopped beef fillet and marinate for 10 minutes until flavorful.
6. Heat the remaining olive oil in a wok, add the onion and sauté until fragrant, add beef fillet and sauté for about 2 minutes until rolled.
7. Serve the sautéed beef fillet, onion, cooked quinoa and chopped orange strips.
8. Sprinkle the ground black pepper and remaining salt on top, drizzle with the sautéed beef broth and mix well.
Tips:1. Cut beef should be cut perpendicular to the texture of the beef, which is easy to cut off the muscle fibers of the beef and easy to chew. 2. When handling orange peel, be sure to slice off the white part of the orange peel, otherwise there will be a bitter taste.
Excerpted from the book "Salad Not Enough to Eat", all rights reserved.