Beef fillet with colored pepper
Overview
I went out to do errands the day before yesterday and ate out at noon and night. I ordered beef with tea tree mushrooms at noon and mutton stir-fried with green onions at night. Both meats were fried very tender. Mima couldn't help but wonder if the meat had been processed. It usually doesn't taste like this when you make it at home. To be honest, sometimes I would rather taste a little worse than add anything to it, all for the sake of health. Many friends feel that it is not good to stir-fry beef at home. The main reason is that they think the beef will not be cooked well. Fried beef has relatively high requirements on meat, so you should choose beef tenderloin. Mi Ma has tried it, using beef tenderloin, even using the usual method of curing meat, adding salt, egg white, light soy sauce, cooking wine and starch, it is still delicious when fried. It would be even better if you bothered to add some fruit and vegetable juices. Don't be afraid that you won't be able to cook well. If you try it a few times, it will be fine.
Tags
Ingredients
Steps
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Material diagram.
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Shred the beef.
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Add salt, light soy sauce, cooking wine, pepper and evenly apply.
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Add the starch and spread evenly before placing it in the pot.
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Chop green onions and ginger, and shred colorful peppers.
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Pour oil into the wok and lubricate it, heat it up, add cold oil to the hot pan, add the marinated shredded pork and remove from the pan.
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Heat oil in a pot, sauté chopped ginger and green onions until fragrant, and add shredded colored peppers.
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Return the shredded pork to the pot, add salt soy sauce and a little sugar to taste
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Grind in black pepper and serve.
