Hang Jiao Beef Tenderloin

Name: Hang Jiao Beef Tenderloin
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Beef (Tenderloin); 100g Hangjiao; Some ginger; Some garlic; 1/2 Egg white; 1 tbsp Cooking Wine; 1/2 tbsp Soy sauce; 1/2 tablespoon amount starch; 1/4 teaspoon Cooking oil; 1/4 teaspoon salt; 1/4 teaspoon Sugar; 1 tbsp Oyster sauce; 1/4 teaspoon Freshly ground black pepper; 1 teaspoon Very Fresh Soy Sauce; A small amount Shimizu; Some Water starch

by Xiaozhi

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Hang Jiao Beef Tenderloin

1. Cut the beef into strips, add salt, light soy sauce, starch, dark soy sauce, egg white, cooking wine and cooking oil. Wear disposable gloves and grab it evenly. You can grab a few more times to mix the seasoning with the beef and let it stand for 20 minutes.

2. Wash the hang peppers and remove the roots, and each oblique knife is divided into two

3. Pour an appropriate amount of oil into the pot. After the oil is warm, add the beef and slowly slide it out.

4. Put the beef out and pour out the oil, reserve the cooking oil for the bottom oil, continue to heat, add the ginger slices and garlic slices to explode the fragrance

5. Pour all the peppers into the pot and stir fry,

6. Add crushed black pepper and stir fry together with Hangzhou pepper to create a fragrant flavor.

7. Pour in a little water, add salt, sugar, soy sauce and oyster sauce, and continue to stir fry for a few more times.

8. Pour water starch along the side of the pot to collect the soup, and the juice is all wrapped on the beef and pepper and it can be out of the pot

Tips:
Put the beef when the oil is not overheated, or the fresh beef is completely discolored and hard on the outside, and the inside is not cooked