How to marinate black pepper beef

Black pepper beef is a dish that many people love to eat, especially the flavor of black pepper, which can enhance the taste. You can also put some onions in it according to your preference, but make sure to cut them into strips, which can reduce the stir-fry time and make the beef not taste so monotonous and tasteless. In addition, the use of seasonings also needs to be more comprehensive.

1. Cut the onion into thick strips, and cut the green pepper and carrot into diamond-shaped pieces for later use.

2. Cut the beef against the grain into slices about 0.5 cm thick.

3. Add freshly ground black pepper, salt, cooking wine, light soy sauce, appropriate amount of MSG and a little sugar to the meat slices and marinate for more than 10 minutes. Then add starch and mix well. Finally, add two spoons of cooking oil and mix well for later use.

4. Pour two spoons of oil into a hot pan. When the oil temperature reaches 70% to 80%, put the meat slices into the pan and stir until the meat changes color and is cooked. Remove from the pan immediately and set aside.

5. Heat a small spoonful of oil in a pan, sauté the onion strips, then add the green pepper and carrot slices, add a little salt (not too much, as the beef is already salty), then stir-fry the cooked beef slices, drizzle with some cooking wine and a little MSG, and finally sprinkle with freshly ground black pepper again.

Black pepper beef contains beef, so it is rich in protein. Its amino acid[1] composition is closer to the body's needs than pork. It can improve the body's disease resistance and is especially suitable for people who are growing and developing, as well as those recovering from surgery or illness in terms of replenishing blood loss and repairing tissues.

Deep-fry minced garlic (80g), 200g onion granules, and 150g chopped celery until dry and set aside. Melt the butter and stir-fry over low heat. Add 8g chili granules and 300g black pepper powder and stir-fry. Then add the drained onion and minced garlic, 250g tomato juice, 125g OK juice, 110g oyster sauce, 150g sugar, 30g MSG, 25g chicken essence, 15g American-grade soy sauce, 8g dark soy sauce, and 650g fresh broth and stir-fry over low heat to remove the moisture. Key to production: Be sure to control the heat when making it and stir-fry slowly over low heat.

Ingredients: 250 grams of beef tenderloin, 50 grams of onion, 5 grams of green bell pepper, 5 grams of red bell pepper, 5 grams of crushed black pepper, 4 grams of salt, 2 grams of MSG, 10 grams of starch, 10 grams of soy sauce, 2 grams of custard powder, 15 grams of egg liquid, 10 grams of minced garlic, 15 grams of oyster sauce, 5 grams of dark soy sauce, and appropriate amounts of cooking oil and broth.