The Key Point to Make The Most Tender Beef Tenderloin-drum Pepper Beef Tenderloin

Name: The Key Point to Make The Most Tender Beef Tenderloin-drum Pepper Beef Tenderloin
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Beef (Tenderloin); 300g Hangjiao; 50g Red pepper; 2 cloves garlic; Some Soy sauce; Some starch; Some Cooking Wine; Some Oyster sauce; Some baking soda; Some Eight Treasures Black Bean Sauce

by Mei is still

4.7 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

If the beef is not handled well, the taste will be old. How to make the fried beef more smooth and tender?
1. After removing the fascia, the beef should be cut horizontally and cut with a knife in the direction perpendicular to the texture, otherwise it will not only taste bad, it will not chew.
2. Add a little baking soda when marinating the beef, and then grab all the water and juice into the meat for a few minutes, repeat it twice, and add a little oil at the end to make the beef tender and refreshing.
3. When frying the meat, heat the pan with cold oil. The oil temperature should not be too high. Use a slippery method to change the color. It is not suitable for frying for a long time. "

The Key Point to Make The Most Tender Beef Tenderloin-drum Pepper Beef Tenderloin

1. Pick off the beef fascia, cut the beef with a knife from the direction perpendicular to the texture, and then cut into 0.5 cm thick and 5 cm long strips.

The Key Point to Make The Most Tender Beef Tenderloin-drum Pepper Beef Tenderloin recipe

2. Prepare 300 grams of Hang Pepper and 50 grams of Red Hot Pepper.

3. Prepare the eight-treasure black bean sauce.

4. Mix well with a little dark soy sauce, starch, water and cooking wine salt, egg whites, and baking soda. Be sure to grasp it for a few minutes with your hands. Grab all the water and juice into the meat, marinate for ten minutes, and then grab another half. Minutes, add a little cooking oil at the end to make it slippery.

5. Cut the pepper with an oblique knife into garlic slices about the length of beef tenderloin.

6. Shred the onion and slice the ginger.

7. Heat up the wok, add more oil, and when it is 30% hot (you feel hot when you put your hands on the oil), add the beef tenderloin and fry until the color changes. Drain the oil and set aside.

8. Add tempeh sauce and sauté until fragrant, add onions and stir-fry.

9. After the aroma is released, add the hang pepper and stir-fry, add the beef tenderloin and red hot pepper and stir-fry together, add the cooking wine and oyster sauce and stir well.