[Black pepper beef tenderloin] master this method, the taste of the hotel, tender and juicy

Black pepper beef tenderloin is a quick dish and a feast dish.

The restaurant will first stir-fry the beef tenderloin in half a pot of oil, then leave the bottom oil, stir-fry the chives and ginger, add the sauce to boil, and then return the fried beef tenderloin to the pan and mix with the sauce.

And small families are generally reluctant to waste so much, and they don't know what to do with the rest of the oil. That's like what I do: first sauté the onions, then pour in some cold oil, and stir-fry the beef tenderloin with warm oil, as long as you're fast enough to make sure you eat tender and smooth beef.

This is the home version, a fuel-efficient method, but the taste is not lost to a big restaurant at all.

Ingredients: 260 grams of beef tenderloin, 150 grams of red and white onions, 60 grams of carrots

Make:

1. Cut the beef tenderloin into thick strips.

2. Add 1 gram of salt, 2 grams of sugar, 5 grams of light soy sauce, 3 grams of starch and 10 grams of minced ginger and mix well, and finally drop about 3 grams of vegetable oil and mix well.

3. Shred red red and white onions and carrots.

4. Mix a small bowl of sauce: 5 grams each of dark soy sauce, light soy sauce, oyster sauce, 5 grams of starch, and about 3 tablespoons of water. 004

5. Heat the oil, fry the onion and carrot first, fry the onion aroma over high heat, add salt to taste, and put it on a plate.

6. Pour oil into the original pot, more than fried onions and carrots, about 20 grams, the oil is warm, and then quickly fry the beef tenderloin strips, do not wait until the beef changes color and scatter the black pepper coarse powder.

7. Turn over two more shovels of meat to change color, pour the sauce of "4" tone, stir-fry evenly, and then sprinkle some green onion leaves.

8. Serve on top of sautéed onions and carrots and the dish is complete.

Stir-fried black pepper beef tenderloin with wine, noodles, or rice is all good.

Small Whispers:

Stir-fry the beef tenderloin quickly, the surface can change color, and the more you fry it, the older it will be.