Black Pepper Beef Tenderloin
1.
Cut the beef into strips. When I went to buy beef this time, LG forgot to tell the boss, but I cut it into slices and eat it myself. It’s okay. Soak the beef in water for a while and remove the blood for 10 minutes.
2.
Remove the bloody beef, add a spoonful of light soy sauce and a spoonful of cooking wine, marinate for at least 20 minutes, then add a spoonful of vegetable oil, and marinate for more than 5 minutes.
3.
While marinating the beef, you can prepare the side dishes. Wash the peppers, cut into sections, and shred the onions. (The onion I used this time is leftover from other dishes, so it is ugly to cut ⊙﹏⊙b)
4.
Heat the wok, add two spoons of oil, add the beef and stir fry quickly, and fry it until it turns white. Don't take too long. At this time, you will find a lot of water comes out. The beef is served out. No photos were taken when time was urgent.
5.
Wash the wok and heat it up, add a spoonful of oil, add chili and stir fry, add half a spoon of salt and stir fry. Pour in the beef that has been fried just now, add 1 tablespoon of light soy sauce and 1 tablespoon of cooking wine, and continue to stir fry. Add half a tablespoon of minced black pepper and onion, stir fry over high heat, add starch water to thicken, and remove.
Tips:
1. When cutting beef, cut it against the texture, that is, cut off the texture of the beef, so that it will damage its tendons and it will not grow old.
2. Because LG doesn't like fuel consumption, I didn't put it. You can add some fuel consumption after adding the cooking wine in step 5.
3. It is best to use crushed black pepper, so that the taste is stronger, if not, you can use black pepper instead.
4. When marinating beef, you can add plastic wrap to the refrigerator, which is easier to taste at low temperatures. If you have enough time, you can extend the time appropriately.
