It's a grand introduction to my family's signature dish. It's also one of Europa's favorite dishes, black pepper beef fillet. After my repeated practice, using ground black pepper, I finally found out the most beautiful taste. I can eat steak at home Since we have this dish, we are less likely to go out for steak
Step1:Slice beef tenderloin. Add in soy sauce, sugar, sesame oil, starch and water.
Step2:Stir the seasoning in step 1 evenly. Add enough water. The yellow beef is very absorbent. Marinate for more than half an hour.
Step3:This is black pepper. I bought it on the bean and fruit excellent food collection. It's said that it's imported from Spain. The first time I eat it, it's amazing.
Step4:Prepare the side dishes - cut onions, red peppers and green peppers respectively.
Step5:Hot pot and cold oil preparation. Feel it on the top of the pot with your hands. It's just a little hot. The temperature is too high. The beef will be old.
Step6:Pour in the marinated beef and slide it away quickly.
Step7:When the color of the beef turns white, take it up for use.
Step8:In another pot, heat the oil and stir fry the pepper to make it fragrant, then remove the pepper and throw it away.
Step9:Stir fry the ginger and garlic.
Step10:Let's fry the onion first.
Step11:Stir fry the green and red peppers.
Step12:Put the sliced beef in the wok again. Stir.
Step13:Add some old extraction color.
Step14:Add ground black pepper to the beef when it's almost done. It is recommended to grind those who use this kind of grinding well in advance. It's too late to wait until the next pot.
Step15:Stir fry black pepper to taste. Add some salt to the pot.
Cooking tips:This dish is very simple. The key to success is three points. One is the salting of beef. It not only makes the beef tender, but also makes it fragrant. Second, it is the key to keep the meat fresh and tender. Third, use ground black pepper. The taste of black pepper is very fragrant. Directly throw black pepper into dozens of streets. There are skills in making delicious dishes.