Beef fillet with hot pepper
Overview
Beef tenderloin with hot pepper is also a very simple and convenient stir-fry dish. The raw materials are semi-finished products. You don’t have to worry about not mastering the ingredients well. Even if you are a beginner, you can still stir-fry it with a very successful taste.
Tags
Ingredients
Steps
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Prepare the raw materials: the beef tenderloin is marinated as soon as you buy it, and the peppers are washed.
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The seasonings are also ready: salad oil, chicken essence, oyster sauce (also prepared by the place where they are sold)
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Cut the pepper into small pieces, which makes it easier to fry. You can also fry it directly without cutting it.
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Heat a pan and add oil. Because the pot is too small, I only buy about 250g at a time, which is usually enough for two people to finish.
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Add sharp peppers and stir-fry. If you are afraid of spicy food, you can also add bell peppers. Fry it first to get rid of the raw smell of the peppers.
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When the color of the pepper changes, add the beef and stir-fry together.
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Stir-fry constantly, as the beef sticks together as it marinates, so it takes a little patience. Slowly, the beef tenderloin will spread out one by one and become plump in volume.
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Wait until the color of the beef tenderloin changes from red to white, then add a little rice wine. (Actually, it should have been left out when marinating, but I was worried that it would still be a bit fishy, so I added a little more when frying.)
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Adding the prepared oyster sauce can make the beef more delicious.
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Now that the ingredients have been placed, it’s time to add boiling water to the last step. Because the beef tenderloin is relatively large, it may not be fully cooked if fried, so to be on the safe side, add water and boil it.
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Add some chicken essence when the pot is boiling and it will be OK.
