Black Pepper Beef Tenderloin Pasta
1.
Half-thaw the beef and cut into strips, taking care not to follow the stripes. Add cooking wine, light soy sauce, pepper, salt, mix well and marinate for half an hour.
Prepare colored peppers, carrots and garlic cloves
2.
The male chef began to chop, chop, and chop. He chopped up garlic cloves, shredded peppers, and shredded carrots.
3.
Let the pasta boil and cook for about 10 minutes until there is no white core. Remove and drain, add a small spoonful of olive oil to the plate, mix well and set aside. Be careful not to use cold water in winter. You can cook the noodles at the same time while frying the beef tenderloin, keep it in sync, and eat hot noodles. Heat a wok and put a spoonful of olive oil. When the oil is 50% hot, add minced garlic and stir fry
4.
Put the marinated beef tenderloin and stir fry until the color changes, and add a spoonful of black pepper sauce (actually sauce). Stir-fry for about 5 minutes. Pour some hot water while frying to prevent the pan from getting stuck. Add carrot shreds. Add the colored peppers
5.
Stir-fry evenly. After the vegetable shreds become soft, grind some large black peppers, and stir well. If the cooked pasta is synchronized with the fried beef tenderloin, it will be cooked 1-2 minutes earlier. Put the fried black pepper beef tenderloin on the pasta