Today's dinner is stir-fried beef tenderloin with Hangzhou pepper, a dish that my family has always loved.
Beef has high nutritional value. It is not only rich in protein and amino acids, but also has low fat content and delicious taste, so it is deeply loved by people.
Hangzhou pepper beef tenderloin
Recipe Recommendations
- beef tenderloin appropriate amount
- Hangzhou pepper appropriate amount
- chives appropriate amount
- ginger appropriate amount
- cooking wine appropriate amount
- oyster sauce appropriate amount
- egg white appropriate amount
- soy sauce appropriate amount
- white sugar appropriate amount
- starch appropriate amount
- chicken essence appropriate amount
- peanut oil appropriate amount
- medium spice
- fried
- several hours
- ordinary
Steps for Hangzhou pepper beef tenderloin
1
Prepare all ingredients.
2
Prepare onion and ginger water first: Wash the onion and ginger.
3
Cut chopped green onion and chopped ginger, place them together in a small bowl, add water and soak for 20 minutes, then filter the soaked green onion and ginger water with gauze into another small bowl, and squeeze the remaining juice from the filtered chopped green onion and chopped ginger into the bowl. Just fill it.
4
Add cooking wine, a little soy sauce, oyster sauce, appropriate amount of white sugar, chicken essence, half egg white, and starch into the filtered onion and ginger water and mix well to make a marinade.
5
Rinse the beef tenderloin, first cut thick slices along the grain, and then cut into strips slightly thinner than the little finger against the grain.
6
Put the cut beef tenderloin strips into a bowl, add the mixed marinade, and grasp hard with your hands for a while to allow the beef tenderloin strips to fully absorb the marinade. After grasping well, pickle for 20 minutes, add peanut oil, grasp well, and then leave for 30 minutes (I usually have to leave it for three or four hours, paddle the beef tenderloin at noon, and stir fry it for dinner).
7
Wash the pepper, remove both ends and cut into sections for later use.
8
Heat the wok and drain the oil (a little more oil).
9
After heating the oil, pour in the paddled sirloin strips, smooth until color changes, and serve in a bowl.
10
Leave the oil in the pan, add the pepper and stir-fry for a few times.
11
Pour in the smooth sirloin strips and stir fry.
12
Add a little water, add soy sauce, appropriate amount of salt, and chicken essence to taste, and stir fry well.
13
The tender and delicious beef tenderloin with Hangzhou pepper are out of the pot and served on plates.
14
The beef tenderloin is tender and smooth, and tastes good. Come and try it.Hangzhou pepper beef tenderloin Make Tips
1. Beef fibers are relatively tough, so fresh beef tenderloin must be selected. Make sure to first cut thick slices along the grain, and then cut into strips against the grain.
2. When marinating the beef strips, after adding the marinade, first be sure to mix by hand for a while to let the beef strips fully absorb the seasonings. After mixing evenly, marinate for 20 minutes. Finally, be sure to add a little cooking oil and mix well, then set aside for 30 minutes before stir-frying (I usually set it aside for three or four hours, marinating at noon and cooking at dinner). This makes the beef texture finer and more tender, resulting in fresh, tender, and tasty stir-fried beef.
3. Generally, the seeds are not removed when stir-frying Hangzhou peppers, but some can be very spicy. If you cannot eat spicy food at all, you can remove the seeds before stir-frying.