Material for curing black pepper beef fillet

Usually, when curing beef tenderloin with black pepper, you need to prepare 500 grams of fresh beef tenderloin, onion 1 piece, some edible salt, cooking wine, starch and soy sauce, some black pepper and black pepper slices, and some white sugar and oyster sauce.

Pickling steps of black pepper beef tenderloin

1. Freeze the prepared fresh beef in the refrigerator for a short time, take out the filaments cut into 0.5 cm, add them and marinate for five or six minutes.

2. Add cooking wine, starch and a little water to the beef and stir well. Marinate the beef for a while to absorb all the water, then add the soy sauce and mix well. Marinate for fifteen minutes.

3. Shred onion and green pepper, then mix black pepper, chopped black pepper and soy sauce with seasonings such as white sugar and oyster sauce to make black pepper juice.

4. Heat the oil in a wok. Stir-fry shredded beef over high heat. After the beef turns white, add the prepared black pepper juice and stir well, then add the chopped green onion and green pepper. After frying, just take it out of the pot and put it on a plate. The beef fillet fried in this way is not only fresh and tender, but also very delicious.