Cooking Steps

1. 

   Step1:Cut beef tenderloin into strips. Knead it with salt and then add a tablespoon of red wine or yellow wine. Stir the black pepper juice or black pepper powder, sugar, raw meal and ginger shred evenly for use. Marinate for more than 20 minutes to taste. Shred the green pepper and mustard. Note - the flavor of pepper must be preserved in the seeds.

2. 

   Step2:A little oil in the pot. Fry more shallots until they are scorched yellow. This is the real scallion oil. The stir fry is super fragrant.

3. 

   Step3:Add beef fillet and stir fry. Do not add other seasonings, stir fry until the color changes. Turn off the heat and let it out immediately, because later, stir fry. The taste will be old after a long time.

4. 

   Step4:Drain the oil in the beef fillet and continue to stir fry the sharp pepper and shredded mustard. If you are not afraid of spicy, you can add some small Thai pepper to match the color.

5. 

   Step5:Stir fry the peppers until they have a strong spicy taste. Stir fry the beef fillet quickly. Add some soy sauce. Because the pickled vegetables are salty. The beef fillet is also salty, so don't put salt. Sprinkle a little sugar instead of monosodium glutamate and chicken essence before starting the pot. Be healthy.

6. 

   Step6:You can sprinkle a little sesame oil if you want it to be greasy. A little more will be greasy. The sharp pepper is crispy and spicy. The beef fillet is fresh and tender. It tastes of black pepper. It has a unique flavor with shredded mustard. The whole dish is delicious. The colorful home style stir fry is so simple and well done. It's the best rice partner in an anorexic summer. High protein and low fat beef tenderloin is a regular food in our fridge. If you don't have time to buy food, you can fry it with existing chili, onion, potato or snow vegetable. The methods are similar. Simple but very popular. It's good to make covered rice.