Black pepper beef fillet

Overview

A quick stir-fry that combines Chinese and Western styles inspired by black pepper steak - shred the beef, marinate it, add black pepper sauce, and stir-fry over high heat. The beef is tender, rich in pepper flavor, and delicious, especially with rice!

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• autumn recipes
• banquet dishes
• lunch
• beef tenderloin
• black peppercorns
• cooking wine
• dry starch
• green and red pepper
• light soy sauce
• old soy sauce
• onions
• oyster sauce
• peanut oil
• white sugar
• black pepper
• salt
• water

Ingredients

Steps

1. 1 Cut the beef tenderloin into 0.5cm thick strips. It will be easier to cut after being slightly frozen;

   

2. 2 First add 1/2 tsp of salt and mix well;

   

3. 3 Then add cooking wine, starch and water;

   

4. 4 Mix well until all the water is absorbed by the beef.

   

5. 5 Finally, add about 1 tablespoon of raw oil;

   

6. 6 Catch evenly and marinate for 15 minutes;

   

7. 7 Slice onions and green and red peppers;

   

8. 8 Put black pepper powder, cracked black pepper, light soy sauce, dark soy sauce, sugar, and oyster sauce into a small bowl, stir evenly to form black pepper juice;

   

9. 9 Start the wok, heat the pan with cold oil and stir-fry the shredded beef over high heat;

   

10. 10 Stir-fry until the beef is white, then add the sauce;

    

11. 11 Add shredded onions and green and red peppers,

    

12. 12 Stir-fry over high heat until cooked.