Black Pepper Bitter Gourd Beef Tenderloin
by Orange Komiru
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Prepare materials.
2. Bitter melon is blanched in boiling salt, soaked in ice water, and then dried for later use.
3. Shred the onion and the water chestnut.
4. Prepare the marinade.
5. Cut beef into strips.
6. Marinate with marinade for 20 minutes.
7. Pour a little oil into the pot and pour the beef tenderloin.
8. Remove the beef tenderloin after being loosened and discolored.
9. When the pan is hot, pour the onion and sauté until fragrant.
10. Pour in the rice whites, stir fry and add a little juice (I used the leftover juice in the corned beef dish with a little water).
11. Pour the beef.
12. Pour the bitter gourd and stir fry.
13. Add 2 tablespoons of sugar and stir fry.
14. Can be out of the pot.
Tips:1. How to cut beef:
When cutting beef, you should first pat the beef with the back of a knife, and then cut the fiber against the texture of the beef, so that the cooked beef has a loose taste and does not feel difficult to chew.
Remember to cut the cow and sheep vertically and cut the pig vertically.
2. When marinating beef, add a small spoon of baking soda to make the beef more tender.
3. The time for blanching bitter gourd should not be too long, and the color can become darker and can be fished out. Do not cover it when blanching, add a little salt, and the color will be more beautiful.
4. Red wine with red meat, here I use homemade onion red wine.
5. The essential thing to eat beef is to put black pepper in it to taste better.
There are many kinds of beef. According to its parts, the tenderloin is the tenderest and the lowest in fat, so don't compete with me.
