Fried Beef Tenderloin with Aberdeen Ginger
1.
Cut the beef into thick strips. The mustard is in a bag, so I clean it first, drain the water and set aside, slice the garlic, and cut the green and red peppers and ginger into shreds.
2.
Beef is marinated with light soy sauce, oyster sauce, cornstarch, and cooking oil
3.
Do not put oil in the pot, put the mustard tuber in dry and stir to remove the moisture, and then set aside
4.
Heat the pan, add oil, put the beef in the pan and fry until the color changes
5.
Then immediately add the garlic slices, stir fry the ginger and green red pepper
6.
Finally put the mustard in the pot
7.
Mix in a little sugar to neutralize the taste, and a little bit less fresh extract
8.
Stir-fry over high heat, ready to serve
Tips:
1. Change the beef horizontally, cut the texture, add light soy sauce, oyster sauce, starch (if there is egg white, it is better to add a little) to marinate and taste, remember here, add a little cooking oil at the end, the purpose is to cover the moisture Loss, but also allows the taste to be better locked in the meat. Note that there is no salt here, because light soy sauce and oyster sauce are both very salty seasonings.
2. If you want beef to be tender and smooth, in addition to the importance of marinating, it is also very important to put it in the pot. When the oil is 50% hot, use the chopsticks to cut the shredded meat. Do not use the spatula to turn it hard, otherwise the beef tenderloin will easily fall off. It becomes a tuft and affects the taste.
