Put the prepared tenderloin into a container, and add a proper amount of soy sauce, beer, edible salt, black pepper and oyster sauce into the container, stir evenly with chopsticks and set aside for pickling. The fried beef will be more delicious later. Put a proper amount of oil in the pot. When the oil is hot, put the marinated beef in the pot, quickly slip it away, and stir-fry it with a spatula until the beef becomes discolored.
Heat the oil in the pan again, then stir-fry the prepared minced garlic in the pan. After the fragrance is released, put the red pepper, mountain pepper and millet pepper in the pan and continue to stir-fry the fragrance. After the aroma of pepper comes out, add cooking wine, soy sauce and chicken essence in the pot in order. Finally, we put the tenderloin that has just been fried in the pot and stir-fry it for about 30 seconds. After adding coriander segments and stir-frying for a few times, we can take it out of the pot and put it on the plate.
In fact, the most important thing to make stir-fried beef is to marinate the tenderloin in advance. Many people will fry it directly, and the beef directly fried tastes poor and tasteless. You must also add some cooking wine or beer when curing, because this can remove the fishy smell of the meat itself. As long as you master these tips, you can also make delicious stir-fried beef at home. In addition, when choosing beef, it is generally recommended that you choose beef with tendons, because this kind of beef is more gluten, more Q in the mouth and higher nutritional value.