Chinese Food
Stir fried beef tenderloin with pepper
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The beef is very tender. This dish contains vitamin B6 and folic acid. It is especially suitable for expectant mothers during pregnancy. -
Cooking ingredients
Cooking Steps
Step1:First, clean the sirloin. Cut into thin slices of about 0.3cm.
Step2:Put the cut beef into the bowl. Pour in 1 small spoon (5ml) of Da Xi beef powder.
Step3:Add salt, soy sauce and corn starch. Stir well. Cover with plastic film. Marinate for 15 minutes.
Step4:The hot pot of the induction cooker is a 800W hot pot, and then pour in a proper amount of base oil.
Step5:When the oil is heated to 60-70%, add the onion and ginger.
Step6:When the ginger and onion are fragrant, put the beef slices into the pot and stir. The firepower has always been 800 watts.
Step7:Stir fry the beef until it is seven ripe (the surface of the beef has changed color, but the inside hasn't broken yet). Add green pepper. Use a 1000 Watt hot pot in an induction cooker to stir fry until the beef is well done.
Step8:Put the red and yellow peppers into the pot. Pour in 1 teaspoon of soy sauce and stir fry. Taste the salt before leaving the pot. Add some salt according to your taste. Stir well. Leave the pot.
Step9:Out of the pot. On the plate. Enjoy.
Cooking tips:The nutritive value of beef tenderloin is 1, and the beef tenderloin is rich in protein. Amino acid composition is closer to human needs than pork. It can improve the body's resistance to disease. It is especially suitable for people who have growth and postoperatively. After reconditioning, they can supplement blood loss and repair tissue. Cold winter beef can warm the stomach. It is a good tonic for the season. 2. It is suitable for people who are short of Qi, weak in body, weak in muscles and bones, anaemia and face yellow and dizzy. The nutritional value of sweet pepper 1. Sweet pepper is rich in vitamin A, vitamin B, vitamin C, carbohydrate, fiber, calcium, phosphorus, iron and other nutrients. It is also the highest content of vitamin A and C in vegetables, especially in the mature stage. The nutritional content of fruit, except vitamin C, will increase five times. Therefore, the nutritional value of ripe fruit sweet pepper is higher than that of green fruit Sweet pepper. Red sweet pepper
