Japanese style beef tenderloin

Overview

Ever since I discovered that salad dressing can not only be mixed with vegetables, but can also be used for stir-frying, my interest has greatly increased. Stir-fried diced chicken, and then beef tenderloin. Following the Chubby recipe, with a slight modification: not only stir-fry the vegetables with salad sauce, but also marinate the meat with salad sauce. The operation method is the same as ordinary cooking. The final result seems to be good, at least not too bad. As for how this tastes, it depends on everyone's preference. It’s not necessarily outstanding, but it’s not unpalatable either. . . .

Tags

• hot dishes
• maternity
• japanese food
• lunch
• dinner
• students
• beef tenderloin
• ginger powder
• japanese salad dressing
• oil
• starch
• black pepper
• carrot
• green pepper
• minced garlic

Ingredients

Steps

1. 1 Ingredients: 65 grams of beef tenderloin, 20 grams of green pepper, 20 grams of carrots, 25 ml of Kewpie Japanese salad dressing, a little starch, an appropriate amount of oil, a little black pepper, an appropriate amount of minced ginger and garlic

   

2. 2 Wash carrots and green peppers and cut into shreds,

   

3. 3 Wash the beef and cut into strips.

   

4. 4 Add starch, half black pepper and half salad dressing,

   

5. 5 Mix well and marinate for 30 minutes.

   

6. 6 Heat the pot, pour oil,

   

7. 7 Add beef and stir it up,

   

8. 8 Stir-fry until it changes color, remove from the pan,

   

9. 9 Leave low oil in the pot, heat it up, add minced ginger and garlic and stir-fry until fragrant,

   

10. 10 Add carrots and green peppers and stir-fry evenly.

    

11. 11 Add the remaining salad dressing and stir-fry,

    

12. 12 Fry until cooked.

    

13. 13 Add beef and stir well.

    

14. 14 Add the remaining black pepper,

    

15. 15 Stir well and turn off the heat.

    

16. 16 Remove from pan and plate.