Raw materials: 1 broccoli, 300g beef tenderloin, 2 cloves of garlicSeasoning: 1 tablespoon of rice wine (15ml), 1/2 teaspoon of dark soy sauce (3ml), 1/4 teaspoon of black pepper, 1/4 teaspoon of black pepper (1g), 1 tablespoon of dry starch (15g), 1 tablespoon of Xo sauce (15g), or equivalent oil consumption, 1/2 teaspoon of salt (3g), 1 tablespoon of gravy powder ( 15ml), a little sesame oil

Break the broccoli into small pieces and wash. Cut the beef tenderloin into 2mm slices, place in a bowl, add the rice wine, dark soy sauce, black pepper, black pepper, dry starch, mix well and marinate for 10min.

Put cold water in a wok and heat until it burns, then add the broccoli and blanch for 20 seconds, then remove from the pan. Pour into the pot of oil go red heating, when the oil is 70% hot, put in the cut garlic, exposure to the aroma, put the tender beef popping until brown, put the blanched broccoli, Xo sauce, salt, stir fry evenly, add a little bit of water, about 10 seconds or so, pour into the water starch thickening, drizzle a small amount of sesame oil before the pot can be.

Beef tenderloin is very easy to cook, popping the pan to brown, basically cooked through, do not have to cook too much, this thing is in my heart to grow flowers. With it tried some dishes, feel really irrelevant, so you do not need to grow grass, with an equal amount of oil consumption to replace, taste as very good otherwise the loss of moisture in the meat, in turn, resulting in less good taste.

Blanch the broccoli early until cooked, that is, in order to reduce the length of time after mixing with beef and lamb stir-fry. Broccoli can also be replaced with regular cauliflower to make. xo sauce, too expensive, a small bottle is more than 30. From the moment I started to learn how to cook to nowadays, this stuff grows flowers in my heart. I've tried a few dishes with it, and it really doesn't matter, so you don't need to grow a flower, substitute it with an equivalent amount of fuel and it tastes just as good.