Beef fillet with kale

Overview

What a classy dish this is in a restaurant! The price is not cheap, and my family loves to eat it, but the portion is always too small, so I went home and studied it myself. The method is very simple, the taste is no worse than that of the restaurant, and the quantity is sufficient and the meat is abundant, so it has become one of the reserved dishes.

Tags

• private kitchen
• beef tenderloin
• blended oil
• kale
• old soy sauce
• oyster sauce
• water starch
• white sugar
• chopped green onion
• salt

Ingredients

Steps

1. 1 After washing the kale, select two or three leaves from the top to expose the stem, and use a paring knife to scrape off the outer skin of the stem.

   

2. 2 Cut the beef tenderloin into thin slices, cutting across the grain of the meat.

   

3. 3 Put the water starch and 2 drops of dark soy sauce in a small bowl and mix well. Put the beef slices in and out, and grasp them with your hands to fully combine the meat and water starch.

   

4. 4 Make boiling water in a pot, put the salt in it, and after the water boils, put the kale into the boiling water in batches for about 20 seconds.

   

5. 5 Arrange the blanched kale in order on a long plate and set aside.

   

6. 6 Put oil in the pot, when it is hot, add chopped green onion and stir-fry until fragrant. Add beef and stir-fry quickly. When it changes color, add oyster sauce, sugar and dark soy sauce. Stir-fry evenly, then add a little boiling water and stir-fry for a few more times before taking it out of the pot.

   

7. 7 Pour the beef and soup over the kale, and a plate of kale beef fillet with full color, flavor and flavor is completed!