Although now more and more people are pursuing vegetarianism in order to pursue health preservation. But meat food has always been an indispensable food in our lives. Among the many meat ingredients, beef is definitely one of the most popular categories. In addition to its low fat content, beef is strong and delicious. More importantly, beef is rich in sarcosine, which is higher than any other food. This is especially effective for building muscle and building strength. So today, Ah Fei will use the topic of beef to share with you a powerful dish - "Black Pepper Beef Fillet".

Ingredients list:

Ingredients: 200g beef tenderloin

Ingredients: starch, string pepper, millet pepper, ginger, garlic, green onion

Seasoning: chicken essence, salt, sugar, pepper, cooking wine, dark soy sauce, vegetable oil, black pepper juice, light soy sauce, mature vinegar

Step 1:

Let’s prepare it first Take 200 grams of good beef tenderloin, cut into slightly thicker slices, and then cut into strips with a knife. After cutting, put it into a basin, add 1 gram of chicken essence, 1 gram of salt, a little sugar to enhance the freshness, 1 gram of pepper, 5 grams of cooking wine, and 2 grams of dark soy sauce to enhance the color, and then stir with your hands until the beef juice is completely absorbed. Absorb it all. Then it is wrapped and mixed with about 10g of starch to lock in the moisture in the beef and ensure that the beef tastes fresher and more tender after being cooked. Then add 10 grams of vegetable oil, mix well and let it marinate for 10 minutes.

Step 2:

Take a handful of peppers, wash them, remove the stems and cut them into long sections. Take another handful of millet peppers and put them together with the string peppers. Slice a piece of ginger, cut a few grains of garlic into slices, and cut a section of white scallion into slices of water chestnuts. Set aside together.

Then prepare a bowl of ingredients, add 10 grams of black pepper juice, 5 grams of light soy sauce, 2 grams of dark soy sauce to enhance color, and a little vinegar to soften the meat. Add 5 grams of cooking wine to remove the fishy smell, a little sugar to enhance the freshness, 1 gram of chicken essence, and 1 gram of salt, then pour in a little warm water and mix well and set aside.

Step 3:

Start cooking over high heat. Add more oil to the pot. When the oil is 50% hot, turn to low heat. Pour the green and red peppers into the oil in the pot for 30 seconds. When the surface of the green and red peppers is bubbling and wrinkled, remove and control the oil.

Then pour the beef strips into the pot and gently shake the pot to heat evenly. Stir constantly with a spoon to prevent the beef strips from sticking to the bottom of the pot. Keep the oil on low heat for about 1 minute. After the meat strips are set and turn white, pour out the oil to control it.

Step 4:

Heat oil in the pot again. When the oil is hot, add onion, ginger and garlic until fragrant. Then pour in the prepared black pepper juice and stir evenly. After the black pepper juice is boiled, add the oil-controlled beef strips and green and red peppers and stir-fry for 30 seconds to allow the beef to fully absorb the black pepper juice. Then add a little water starch to allow the sauce to better absorb on the surface of the ingredients. Then pour in a little oil to make the dishes moist and shiny, stir well and serve. Finally, put the beef on a plate, sprinkle with white sesame seeds evenly, and serve.