Sauteed Beef Fillet with Black Pepper(hei jiao niu liu )

Sauteed Beef Fillet with Black Pepper

Introduction:

"At the beginning of cooking, the fried beef was always very hard. Later, I once ate the beef in a traditional barbecue shop several times. It was super tender. It turned out that their beef was fried in the back kitchen first, then served, and then fried. I don't know if this method is the whole reason (maybe they also put tender meat powder), but anyway, it's really tender, and fried beef just needs to have a "tender taste", right

Production steps:

Step 1: cut the beef. LG, when I went to buy the beef this time, I forgot to tell the boss. As a result, I cut it into pieces and ate it myself. It doesn't matter. Soak the beef in the water for a while, remove the blood, 10 minutes.

Step 2: remove the blood of the beef, add a spoonful of soy sauce and a spoonful of cooking wine, marinate for at least 20 minutes, then add a spoonful of vegetable oil, marinate for more than 5 minutes.

Step 3: prepare the side dishes while marinating the beef. Wash the pepper, cut into sections and shred the onion. (the onion I used this time is leftover from other dishes, so it's rather unsightly cut ⊙ ﹏ ⊙ b)

Step 4: heat up the frying pan, add two spoonfuls of oil and stir fry the beef quickly until it turns white. Don't take too long. At this time, you will find a lot of water coming out. The beef is served. Time is urgent, there is no photo.

Step 5: wash and heat the frying pan, add 1 spoonful of oil, add pepper and stir fry, add half a spoonful of salt and stir fry. Pour in the fried beef, add 1 teaspoon soy sauce and 1 teaspoon cooking wine, and continue to stir fry. Add in half a teaspoon of chopped black pepper and onion, stir fry over high heat, add starch water and thicken, remove from pan

Materials required:

Beef: 300g

Pepper: 5

Onion: half a piece

Soy sauce: 2 teaspoons

Cooking wine: 2 teaspoons

Black pepper: 0.5 tbsp

Starch: 1 teaspoon

Vegetable oil: 4 teaspoons

Salt: 0.5 spoon

Note: 1. The beef should be cut against the texture, that is, the texture of the beef should be cut, so as to damage its tendons, and it won't get old. 2. Because LG doesn't like oil consumption, so I didn't put it. You can add a little more oil after adding the wine in step 5. 3. It's best to use black pepper, which has a strong flavor. If not, you can also use black pepper instead. 4. When marinating beef, you can add preservative film into the refrigerator, which is easier to taste at low temperature. If you have enough time, you can extend it appropriately.

Production difficulty: simple

Technology: stir fry

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Hei Jiao Niu Liu