How to make beef tenderloin delicious? The frying method is actually like this

Beef tenderloin is a very common ingredient. If you want to eat delicious dishes, stir-frying is the best method. The process is not complicated. You just need to pay attention to marinating the beef tenderloin before stir-frying, otherwise it will be difficult to taste.

1. How to stir-fry beef tenderloin

1. Wash the chili peppers, cut off the stems and set aside; peel the garlic and cut it into thin slices lengthwise; cut the green onions into round slices, peel the ginger and cut it into thin strips; wash the red pepper for decoration and cut it into very thin strips.

2. Place the beef on the chopping board and cut it into large slices 6 or 7 mm thick perpendicular to the grain of the meat. Then change the knife and cut it into strips 6 or 7 mm thick. Add chicken stock or beef powder and crushed black pepper to the beef and mix well.

3. Continue to pour in cooking wine and tomato sauce. Pour in soy sauce, stir well, and gently massage the beef with your hands to make it more flavorful. Finally pour in the starch, stir well and let it stand for 15 minutes.

4. Pour a small amount of cooking oil into the pot and use the warm oil to spread the beef. After the beef changes color, turn off the heat, remove it from the pot, and drain off the excess oil.

5. Leave a little oil in the wok. When the oil is hot, add the garlic slices and stir-fry until fragrant. Then add the onion, ginger and chili in turn and stir-fry quickly.

6. After frying until fragrant, pour in the fried beef and stir-fry quickly. Before serving, pour 2 or 3 drops of aged vinegar along the edge of the pot and turn off the heat.

Tips:

1. How to cook beef to make it tender? The secret is: before frying this dish, marinate the beef with chicken essence or beef powder, soy sauce, cooking wine, tomato sauce, crushed black pepper and starch for 15-20 minutes. The beef fried in this way is not only tender in taste, but also very fresh in color.

2. When stir-frying beef tenderloin, try to choose beef tenderloin. This part of the beef is the most tender and easiest to cook.

3. After the beef and pepper are fried, pour 2 or 3 drops of aged vinegar along the edge of the pot before serving and then turn off the heat. Don't pour too much, just a little bit will do, that is, the vinegar on the side of the pot. Doing this can make the fried beef taste more fragrant and reduce the fishy smell of the beef itself.

4. It is not an easy task to make a home-cooked beef dish. First of all, you have to choose the ingredients accurately. It really takes effort to learn which part of the cow is suitable for stir-frying over high heat, which part is suitable for boiling in old broth, and which part is suitable for blanching in hot pot; the second is how to season it. Compared with pork, beef with coarser fibers is difficult to season. If it is not handled properly, you will clearly feel that the seasoning is the seasoning and the beef is the beef, and the two are like two parallel lines with no intersection; the last is the problem of taste, which is also the most headache for many friends. Sometimes they buy very tender beef but it is overcooked, and sometimes they buy beef that is too old and not cooked through.