Black pepper beef
By VicentaLakin
A simple black pepper beef from the Western Midwest, with a very western taste in butter, and abalone mushrooms and white fruit, which are more nourishing for the elderly, is a good match for the spring feast
Recipe Recommendations
- beef appropriate amount
- Pleurotus eryngii appropriate amount
- baiguo appropriate amount
- color pepper appropriate amount
- starch appropriate amount
- black pepper appropriate amount
- butter appropriate amount
- oyster sauce appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- edible alkali appropriate amount
- salty and fresh
- fried
- half an hour
- simple
Steps for Black pepper beef
1
Prepare the raw materials
2
Beef cut. Don't be too big or it's not good
3
Beef with a proper amount of wine, black pepper shredded, starch with an appropriate amount of oil for 20 minutes
4
Apricot, chertin
5
Just a dozen of them
6
Put more oil in the pot and let's go with beef
7
putting a proper amount of butter around 20g in the pot
8
The apricot mushroom and the white fruit
9
I'll pour in the fried beef grains and add a little bit of water to the smell
10
Two spoons of oil, salt and chicken
11
Finally, the juice, the pepper
12
Just put in the proper amount of black pepperBlack pepper beef Make Tips
Tips: 1. It is best to use beef tenderloin as it is tender; do not cut the pieces too large. 2. Adding oil to the marinade helps prevent sticking to the pan during stir-frying. 3. If the beef is cut small and cooks quickly, you can skip adding water to braise and simply stir-fry it.