Home cooking of stir-fried beef tenderloin is divided into two stages: preparation and preparation.

Preparation:

Beef tenderloin 250g, one onion, one green pepper, green onion, ginger, 3 garlic cloves, 15g of cooking wine, 3g of sugar, 2g of black pepper, 10g of steamer oil, 5g of soya sauce, salt, cornstarch, sesame oil, one egg white.

Making

1, beef rinsed under running water for 5 minutes to remove blood. Cut the beef into thick strips and add sugar, cooking wine, pepper, soy sauce, cornstarch and egg white to the bowl. Mix well with your hands and marinate for 15 minutes.

2. After 15 minutes, add a little sesame oil. Continue to mix the beef evenly and set aside. Peel and shred the onions and julienne the green peppers.

3, copy the pot to the oil is hot pour beef tenderloin stir-fry until browned out and set aside. The bottom of the oil burst incense onion ginger and garlic. Pour in the onion stir fry. Add steamed fish drum oil, then add sugar and salt, add pepper. Add beef and green pepper and stir-fry well. Finally, pour in water starch and sesame oil and stir fry evenly off the heat.

Which part of the cow is the tenderloin

The tenderloin refers to the loin of the cow, a strip of tender meat on the inside of the vertebrae, which is the most tender part of the beef, and can be seen with a clear grain pattern. Look for it on both sides of the cow's loin, from the thirteenth rib, from thin to thick all the way to the pelvic bone, with a tenderloin on the left and a tenderloin on the right. Beef tenderloin is both low-fat and high-protein, but also one of the parts of beef with the least amount of meat, only 0.83%-0.97% of the live weight of cattle.