Fried Beef Tenderloin with Onions
1.
Cut the onion into strips, cut the beef into strips, put in a large bowl, add 1/2 tsp black pepper powder, 2 tsp light soy sauce, 1/2 tsp dark soy sauce, 1/3 tsp soda powder, sugar 1/4 teaspoon, 1 teaspoon of brandy, marinate with your hands until the gum, then add 1 tablespoon of water until the water is completely absorbed by the meat, add another 1 tablespoon of water, grasp until the water is absorbed, add 1/2 small Spoon corn starch, grasp well, and finally add 1 teaspoon of vegetable oil, then grasp well, cover the surface with a lid or seal with film paper to prevent loss of moisture content, and let it stand for 30 minutes or more;
2.
Place the pot on the stove and heat it to 30-40% hot, pour a little vegetable oil, and spread the beef tenderloin evenly in the pot;
3.
Stir-fry until it changes color for eight to nine years and it is ready to serve;
4.
Raise the pan again, cut a little shredded onion, sauté fragrant, pour in the onion strips, add refined salt, and fry until half cooked;
5.
Pour the beef tenderloin, sprinkle a little black pepper powder, pour 1 tsp of brandy, and pour a few times, pour 1 tsp of sesame oil as a light oil, turn a few times, and serve.
Tips:
Health tips:
1. Beef is rich in protein and amino acid composition, which is closer to human body needs than pork and can improve the body's disease resistance. It is especially suitable for people who are growing and developing, after surgery and after illness, in supplementing blood loss and repairing tissues. Eating beef in the cold winter has the effect of warming the stomach and is a good product for the cold winter. Traditional Chinese medicine believes that beef has the effects of nourishing the spleen and stomach, strengthening the bones and muscles, resolving phlegm and relieving wind, quenching thirst and salivation. It is suitable for people with depression, shortness of breath and physical weakness, weak muscles and bones, chronic anemia, and yellow and dizzy faces. (From Baidu Encyclopedia)
2. Onions are warm in nature and sweet in taste. It has the functions of expectorant, diuretic, invigorating stomach and intestines, detoxification and insecticide. It can treat diseases such as enteritis, worms, abdominal pain, and red leucorrhea. Prostaglandin A contained in onions has a significant effect of lowering blood pressure, and similar substances contained in tolbutamide have a certain effect of lowering blood sugar. It can inhibit the increase in blood lipids caused by a high-fat diet, and can prevent and treat arteriosclerosis. Onion extract also has a bactericidal effect, can improve gastrointestinal tension and increase secretion in the digestive tract. There is a peptide substance in onions, which can reduce the incidence of cancer. The sugar, protein, various inorganic salts, vitamins and other nutrients in onions play a certain role in the body's metabolism, which can better regulate nerves and increase memory. Its volatile components also have strong functions such as stimulating appetite, helping digestion, and promoting absorption. . Contained diallyl disulfide and alliin, etc., can also reduce blood cholesterol and triglyceride content, which can play a role in preventing vascular sclerosis. (From Baidu Encyclopedia)
3. Beef and onion are a good compatibility. Many beef recipes mention onion.
Technical tips:
1. Beef tenderloin, which is actually beef strips, should be cut along the pattern. If you cut it against the pattern according to the method of slicing, it will break easily;
2. It is recommended to marinate the beef for a longer time. After marinating, pack it in a compact box and store it in the refrigerator overnight. The meat is more lazy;
3. When marinating beef, if the hand feels high resistance, you can add an appropriate amount of water, but be sure to grasp the marinating until the meat completely absorbs the water, and don't put too much at one time.
