Materials Beef tenderloin a piece.

Seasoning black pepper, red wine, oyster sauce, chicken essence, soy sauce, sesame oil, sugar, starch.

Steps

1. Beef tenderloin cut into thin slices. Pat it apart with the back of a knife or a meat hammer.

2. Put red wine, oyster sauce, black pepper, chicken essence, soy sauce.

3. Put on disposable gloves and scrub well.

4. Finally, pour in sesame oil. Cover the plastic wrap into the refrigerator cold layer.

5. Marinate for more than 2 hours (I marinate for 24 hours). 6. Prepare the beef for frying by patting the beef with a little dry starch.

7. Mince the garlic and dice the onion.

8. Cook the spiralized flour and set aside

Make the pouring sauce

9. Sugar, soy sauce, red wine, black pepper grains into a sauce, cornstarch sauce.

10. Put oil in the pot, saute minced garlic and diced onion.

11. Pour in the sauce, stir fry evenly.

12. Pour in the starch sauce.

13. Stir fry a few times into the black pepper sauce.

Fry the steak

14. Put oil in the pan.

15. Heat oil over high heat to 80%, add steak. Change to low heat.

16. Turn over when one side is browned and coagulated.

17. Both sides are fried on a plate, put spiral powder, pour black pepper sauce.

Remarks: 1. The secret to tenderizing the steak is to pat the beef and marinate it in sesame oil.

2. Do not fry the beef too long, according to their own fire mastered. In the middle, you can use a spatula to press.