Beef Fillet with Oyster Sauce and Straw Mushroom

Overview

The oyster sauce is fragrant, the straw mushrooms are fresh, the beef tenderloin is tender, and a handful of chives are sprinkled on it - an unbeatable quick meal!

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• autumn recipes
• banquet dishes
• lunch
• beef tenderloin
• clear water
• cooking wine
• dry starch
• edible oil
• egg white
• fresh straw mushrooms
• garlic
• light soy sauce
• onions
• oyster sauce
• raw oil
• sugar
• white sugar
• baking soda
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Materials and processing: Wash the straw mushrooms and cut them into about 3mm thick slices; cut the beef tenderloin into thin slices, first add salt, sugar, soy sauce, cooking wine and baking soda and mix well, then add half an egg white and dry starch, mix well and marinate for 1 hour before putting it into the pot. Add 1 tablespoon of raw oil and mix well; chop the scallions and scallions, and cut the scallion leaves into sections; slice the ginger and garlic, and add more garlic; put the oyster sauce, light soy sauce, white sugar, dry starch and water into a small bowl, stir well to form a bowl of juice, and set aside.

   

2. 2 Before putting the marinated beef tenderloin into the pot, add 1 tablespoon of raw oil and mix well;

   

3. 3 Blanch the straw mushroom slices in boiling water for 30 seconds, remove and set aside;

   

4. 4 Start the wok, add 1 tablespoon of cooking oil, heat the pan with cold oil and fry the beef tenderloin over high heat until the beef tenderloin changes color and the tenderloin is removed;

   

5. 5 Saute onion, ginger and garlic slices in the original pot;

   

6. 6 Add the straw mushrooms and stir-fry evenly;

   

7. 7 Add beef tenderloin and stir-fry evenly;

   

8. 8 Add a bowl of sauce and stir-fry evenly;

   

9. 9 Turn off the heat, sprinkle with scallions, remove from the pan and serve.