How is black pepper beef made?

The texture of beef is relatively firm, and the taste is very suitable for the public's taste. Making black pepper beef requires fresh beef and good black pepper. The beef can be slightly marinated before cooking, and red wine can be used instead of cooking wine to make it taste better.

Materials

Ingredients: Beef tenderloin (150g) Rice (steamed) (200g)

Accessories: Onion (60g) Green beans (20g)

Seasoning: cooking wine (5g), soy sauce (10g), white sugar (5g)

2. Practice

1. Wash and slice the beef tenderloin, marinate with red wine, tenderizer, soy sauce and a little salad oil for 5 minutes

2. Wash and slice the zucchini and carrots, stir-fry until 70% cooked (add a little oil)

3. Wash and chop the onion

4. Mix red wine, soy sauce, sugar and salt into juice

5. Pour salad oil into the hot pan, add the marinated beef tenderloin and onion and stir-fry. When the meat changes color completely, add the zucchini, carrots, the prepared juice and black pepper.

6. Take a flat plate, put the rice upside down on the plate, and pour the fried vegetables on it.

3. Nutritional value

Beef tenderloin: Beef is rich in protein, and its amino acid composition is closer to the human body's needs than pork. It can improve the body's disease resistance and is especially suitable for people who are growing and developing and recuperating after surgery or illness in terms of replenishing blood loss and repairing tissues. Eating beef in the cold winter can warm the stomach and is a good tonic for this season. Beef has the effects of tonifying the middle and replenishing Qi, nourishing the spleen and stomach, strengthening the muscles and bones, resolving phlegm and calming wind, quenching thirst and salivation. It is suitable for people with hidden Qi, shortness of breath, weak body, sore and weak muscles and bones, anemia, long-term illness, and sallow face and dizziness.