Sizzling Beef Fillet

Overview

Beef tenderloin is always a favorite of children. It is tender, spicy, and salty just right. I can never get enough of it. In fact, when I first made stir-fried beef tenderloin, I always had problems: it was too fried, too much starch was added, and it tasted salty. After constant thinking and trying, I finally made the stir-fried beef tenderloin that my children will miss. Hey, it’s really not an easy task. As an aside, I think beef is amazing. It goes perfectly with black pepper, onions, tomatoes, coriander, and peppers. Different ways and different combinations can make children miss each flavor. As the mother of a foodie son, I feel a little proud.

Tags

• hot dishes
• home cooking
• lunch
• dinner
• beef tenderloin
• dried chili pepper
• light soy sauce
• onions
• peanut oil
• potato starch
• black pepper
• salt

Ingredients

Steps

1. 1 Preparation work: Prepare a good piece of beef tenderloin, slice it according to the cross-cut grain, add a small amount of salt, black pepper, a small amount of light soy sauce, and marinate with starch. Key points: The amount of starch is very important. Too much or too little will have a great impact on the taste of the meat. Just go by your feel. Remember to add water after adding the starch. The amount of water will almost cover the meat. If the water is too little, it will stick to the pan. Stir clockwise to allow the water, black pepper, and salt to fully integrate into the meat, and marinate for 10 minutes.

   

2. 2 Stir-fried beef fillet: Mark the key points, heat a non-stick pan, add peanut oil and heat it to 50 degrees (heat the oil in the pan), add dried chili peppers, and pour the oil until fragrant. Do not overheat. Use a spatula to remove the chili peppers and set aside. Continue to heat the oil to 90 degrees (heat the oil in the pan), and add the marinated beef. Stir the beef tenderloin quickly with chopsticks, put it into the hot oil in the hot pan, and stir continuously with chopsticks to heat the beef tenderloin evenly. The key point is that the beef should be fried out of the pan quickly (because the hot oil can quickly solidify the outside of the beef tenderloin and quickly lock the moisture inside the beef tenderloin to ensure that the beef tenderloin is tender and smooth). Add oiled dried chilies before serving. Ready to serve.

   

3. 3 Heat the iron plate in advance, put raw onion rings on top as a base, then put beef tenderloin that is quickly fried over high heat, sprinkle with coriander, and it is ready to serve.