Black pepper and bitter gourd beef tenderloin
Ingredients: salt,bitter gourd,onion,Zizania,beef tenderloin,white sugar,black pepper,cornflour,soy sauce,oyster sauce,olive oil,baking soda
Recipe Recommendations
- beef tenderloin appropriate amount
- onion appropriate amount
- Zizania appropriate amount
- bitter gourd appropriate amount
- olive oil appropriate amount
- white sugar appropriate amount
- soy sauce 1 scoop
- black pepper a little
- salt appropriate amount
- oyster sauce 1 scoop
- cornflour 1 scoop
- baking soda 1/2 teaspoon
- bitter taste
- fried
- ten minutes
- ordinary
Steps for Black pepper and bitter gourd beef tenderloin
1
Prepare materials.
2
Put the balsam pear in boiling salt and blanch it, remove it and soak it in ice water, and then control the moisture for later use.
3
Shred onions and shredded water bamboo.
4
Prepare the marinade.
5
Cut the beef into strips.
6
Marinate in marinade for 20 minutes.
7
Pour a little oil into the pan and add the beef tenderloin.
8
Remove the beef tenderloin from the fish.
9
Heat the pan, add the onions and saute until fragrant.
10
Pour in the rice straw, stir fry, add a little juice (I use the residual juice from the corned beef plate and add some water here).
11
Pour in the beef.
12
Pour in the bitter gourd and stir fry.
13
Add 2 tablespoons of sugar and stir fry.
14
It can be served.Black pepper and bitter gourd beef tenderloin Make Tips
1. Beef cutting method: When cutting beef, you should first pound it loose with the back of the knife, then cut against the grain to sever the fibers, so that the cooked beef has a tender texture and won't be hard to chew. Just remember the rule: cut beef and lamb across the grain, and pork along the grain. 2. When marinating beef, add a small spoon of baking soda to make it more tender. 3. Do not blanch bitter melon for too long; remove it once the color slightly deepens. Do not cover the pot while blanching, and add a little salt to make the color look nicer. 4. Red wine pairs with red meat; here, I am using homemade onion red wine. 5. Black pepper is essential for beef to make it taste better. There are many types of beef; in terms of cuts, tenderloin is the most tender and has the lowest fat content, so don't argue with me on this.