I originally wanted to buy Hangzhou pepper. The last time I used Hangzhou pepper, the beef I bought was too big. I couldn't eat it once. The cooked meat was unedible. It was super unchewable. I didn't buy Hangzhou pepper this time. I just saw that online you can use onions to make black pepper beef tenderloin
Wow, absolutely, it pays attention to the heat. It can't be copied for too long. It's basically fine once the color changes.
Black pepper beef tenderloin
Recipe Recommendations
- beef tenderloin A piece bigger than a fist
- onion half a
- garlic half a
- black pepper appropriate amount
- cooking wine appropriate amount
- starch appropriate amount
- soy sauce appropriate amount
Steps for Black pepper beef tenderloin
1
Cut the beef into not too thick strips, then add cooking wine, starch, a small amount of light soy sauce, a small amount of water, and a small amount of black pepper new sauce, grasp evenly, and take about 10 minutes.
2
Slice garlic and shred shallots, not too thin.
3
Add garlic to stir the pan, then add the beef tenderloin, stir-fry until color changes, and serve immediately. Add a small amount of oil and stir-fry the shallots. Half of them may be enough. You can have some water. It may take 5-10 minutes. Add less black pepper and new sauce. Add the beef tenderloin just now, add less black pepper sauce, stir-fry for a minute, and it's ready to go... In fact, there is no new black pepper sauce, so you can replace it with large black pepper grains.