I went shopping in the supermarket and saw that the beef was good, so I bought some beef tenderloin and made a cumin beef tenderloin. Every time I eat outside, iron and plate beef tenderloin is also a dish that we all love to eat with high clicks.
Cumin has a sweet smell, is spicy, warm and non-toxic. It has the effects of warming the spleen, appetizing and reducing qi, digesting food, refreshing the brain and clearing the pulse, dispelling cold and removing dampness. Cumin is hot, so you should eat less in summer. People with constipation or hemorrhoids should eat less or no food.
Cumin beef tenderloin
Recipe Recommendations
- beef tenderloin appropriate amount
- onion appropriate amount
- cumin powder appropriate amount
- oyster sauce appropriate amount
- soy sauce appropriate amount
- red wine appropriate amount
- onion appropriate amount
- egg white appropriate amount
- salt appropriate amount
- black pepper appropriate amount
- ginger powder appropriate amount
Steps for Cumin beef tenderloin
1
Cut the selected beef into thin strips 0.5 cm wide and 5-6 cm long.
2
Add soy sauce, salt, oyster sauce, pepper, cumin, a little red wine starch, egg white and oil.
3
Mix well and marinate for 20 minutes.
4
Cut onions into pieces and set aside.
5
Heat the pan and add salad oil to the pan.
6
Pour in the beef tenderloin (put into a cold pan with cold oil) and quickly disperse.
7
After it slowly changes color, remove and drain the excess oil immediately for use.
8
Leave a little oil in the pan, add the onions and stir-fry.
9
Add the oiled beef tenderloin.
10
Add cumin (cumin grains and cumin powder), turn to high heat and stir fry until fragrant, sprinkle with a little water starch.