How to make sizzling beef tenderloin, a delicious way to make sizzling beef tenderloin?

Method 1. Crafting Materials:

Ingredients: 2 pieces of fresh chilled steak, 1 onion, 1 2 green peppers, 1 2 red bell peppers, 2 tablespoons oil.

Excipients: A1 teaspoon of white powder, 1 teaspoon of soy sauce.

b.3 tablespoons of soy sauce, 1 teaspoon of sesame oil, 1 teaspoon of sugar, 1 teaspoon of wine, 2 tablespoons of water, 1 teaspoon of taibai powder.

How to make:1Cut the steak into strips and mix seasoning A to taste, drain out with oil, and mix seasoning B in a small bowl.

2.Shred the green peppers, red peppers and onions, and heat them on an iron plate.

3.Heat 2 tablespoons of oil, stir-fry the onion, then add the green and red peppers and beef, pour in the seasoning B and stir-fry evenly, and then move to a wooden plate.

Method two. Ingredients: 200 grams of beef tenderloin, celery, onion, pickled chili, ginger, green onion, garlic, salt, monosodium glutamate, chicken essence, sugar, vinegar, cooking wine, pepper, loose meat powder, water starch, fresh soup, sesame oil, refined oil.

Method: 1. Remove the tendons of the beef tenderloin and wash it, cut it into slices, then rinse the blood with water, remove it and put it in a bowl, add salt, cooking wine, loose meat powder, water starch and evenly, and let it stand for 15 minutes.

2. Wash the celery, cut it into knots, wash the onion, cut it into shreds, wash the green onions, take the white onions, cut them into shreds, soak the peppers to remove the stems and seeds, chop them into fine pieces, peel and wash the old ginger and garlic, cut them into ginger and garlic rice, salt, monosodium glutamate, chicken essence, sugar, vinegar, pepper, fresh soup, and water starch into a bowl and mix well into a sauce for later use.

3. Put the pot on the fire, boil the water until it boils, put in the beef until it is cut off and take it out, burn the refined oil in the pot until it is hot, put in the pickled pepper, ginger and garlic and fry until fragrant and colored, cook into the juice, collect the juice thickly, and make the sauce into a bowl.

4. Burn red iron plate, serve with sesame oil, beef, sauce, celery, onion, and shredded green onion, pour in sesame oil first, then put in onion, celery, shredded green onion, and beef in turn, cook into the sauce, cover with a lid, and cook until the aroma is overflowing, and it is ready.

Ingredient main

Beef tenderloin 220g serves 3 people.

Excipients others

1 red pepper, 1 onion, 5 parsley.

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The iron plate dish appeared on the family table, and when it was served, it was accompanied by the sizzling sound of continuing to heat, and the steaming aroma went straight to the door of the human brain, which was absolutely domineering. Stir-fry this kind of beef tenderloin with a Western-style method, it is best to cut the beef into thick strips, don't worry about not biting, in fact, the thick strips are fried quickly and it is easier to retain the moisture of the beef itself, and the entrance is tender and textured, which can bring people a satisfying feeling.

The practice of sizzling beef tenderloin.

Step 1

Western-style beef tenderloin is cut into thick slices and then cut into thick strips, about as thick as chopsticks.

Step 1

Add shredded ginger, light soy sauce and cooking wine to the beef tenderloin and mix well.

Step 1

Add sugar and pepper and mix well and marinate for more than half an hour, the longer the time, the more flavorful, you can put it in the refrigerator to refrigerate and marinate overnight.

Step 1

Add water starch half an hour in advance and mix well, and mix a small amount of oil for stir-frying vegetables before stir-frying.

Step 1

Wash the red peppers, onions, and celery, and keep the young leaves of the celery.

Step 1

Shred the red pepper, shred the onion, and cut the parsley into sections.

Step 1

A little more vegetable oil in the wok, when it is hot, add the beef and fry it until it completely changes color and set aside, no need to wash the pot.

Step 1

Step 1

Stir-fry until the onion is slightly transparent, add shredded red pepper and parsley and stir-fry, add salt and stir-fry until the celery turns green.

Step 1

Pour the stir-fried vegetables into the iron plate, then pour in the beef, mix well and serve.

Materials:

250 g beef, 150 g onion, 10 g minced garlic, 1 2 tsp tomato paste, 1 tsp A1 steak sauce, 1 4 tsp salt, 1 2 tsp sugar, a pinch of powdery water, 1 tsp crushed black pepper, a pinch of sesame oil, a pinch of water, 1 tbsp oil, 1 tbsp egg white, 1 tsp white powder, 1 tsp soy sauce.

Method

1.Wash the beef, cut into strips and marinate in the marinade for about 10 minutes; Shred the onion and set aside.

2.Heat a pot, add an appropriate amount of oil (outside the portion), and then put in the beef strips from method 1 and remove them after oiling, drain and set aside.

3.Heat another pot, add oil and minced garlic and stir-fry until fragrant, then add the shredded onion from method 1 and fry until soft, add the rest of the seasoning and the beef tenderloin from method 2 and stir-fry a few times, and put it on the iron plate heated in advance.

Teppanyaki beef tenderloin ingredients: 500 grams of beef tenderloin, 1 yellow pepper and 1 red pepper, ginger slices, green onions, and garlic slices.

Excipients: 1 tablespoon oyster sauce, 1 teaspoon soy sauce, salt, chicken essence, sugar, cooking wine, pepper, loose pork powder, water starch. Sizzling beef fillet in detail:

1.Wash the beef tenderloin, slice it, add oyster sauce, soy sauce, cooking wine, loose meat powder, water starch and mix well, and set aside. 2.

Put the marinated beef tenderloin slices in the pan and remove the set asideYellow pepper and red pepper are washed separately and sliced; Heat the iron plate and set aside. 4.

Heat the oil on the iron plate, put ginger slices, green onion segments, garlic slices, yellow pepper and red pepper slices and fry until fragrant, then put the beef slices and stir well, add the remaining seasoning and stir well, and move to the plate. When cleaning the beef tenderloin, the white tendons on the surface should be removed, otherwise it will affect the taste of the finished dish; When cooking tenderloin, soy sauce and oil can be added appropriately to enhance the color and flavor.

Beef tenderloin refers to beef tenderloin, which is derived from Cantonese and refers to the strip-like tender meat on the inside of the backbone. Pork tenderloin also means the same. But chicken fillet refers to chicken breast, don't confuse it!

1The onion is cut into a hob shape, the carrot is shredded, the garlic is sliced, and the iron plate is placed on the stovetop over medium-low heat to heat.

2. Stir-fry garlic slices in human oil in a pot, add beef tenderloin and stir-fry quickly until 7 parts are cooked.

3Put it back into the oil pan, add the onion and shredded carrots, stir-fry slightly, and pour it on the hot iron plate.

Place the beef tenderloin on top of the onion, drizzle with black pepper sauce and serve.

Tips:1You can also buy your own beef tenderloin and marinate it, but it is better to marinate the flavor of the sails. And the purchased beef tenderloin should be cut with a thick texture when shredding, otherwise the taste will be very chai.

2.The beef tenderloin must be overoiled, and the action is fast, so that the beef tenderloin can lock in the moisture and keep the meat tender.

3.The onion doesn't have to explode in the pot for too long, because the iron plate is hot, and the aroma of the iron plate will naturally come out when it meets it, and the degree of firing after being heated by the iron plate is just right.

4.The iron plate is very hot, so be sure to wear thick gloves when moving to the board.

1. Cactus sizzling beef tenderloin.

Ingredients: 200 grams of beef tenderloin, 50 grams of cactus, 50 grams of onion, 150 grams of vegetable oil, 4 grams of refined salt, 10 grams of soy sauce, 5 grams of cooking wine, 3 grams of monosodium glutamate, 3 grams of ginger ale, 20 grams of water starch.

Preparation method: 1. Cut the beef into slices, add salt, soy sauce, cooking wine, monosodium glutamate, and water starch to wither evenly, and set aside.

2. Remove the thorns of the cactus, cut the slope knife into slices, slice the onion, and set aside; Ginger juice, cooking wine, salt, and monosodium glutamate are set aside as a withered sauce.

3. Heat the wok on the heat, put in 100 vegetable oil to burn until it is hot, slide in the marinated beef slices, stir-fry until it changes color, tender and cooked, and set aside.

4. Heat the iron plate on the fire, add a small amount of vegetable oil, add onion and cactus, stir-fry slightly, add beef, cook in the withered sauce, cover and simmer slightly.

5. Before serving, sprinkle some cactus slices and drizzle with sesame oil.

The key to production: the beef tenderloin should be tender in oil, the ginger juice should be mixed well, and the iron plate should be hot.

Features: beautiful molding, refreshing taste, hot.

2. Cantonese cuisine - teppanyaki beef tenderloin.

Ingredients: 2 pieces of fresh chilled steak, 1 onion, 1 2 green peppers, 1 2 red bell peppers, 2 tablespoons oil, 1 teaspoon taibai powder, 1 teaspoon soy sauce, 3 tablespoons soy sauce, 1 teaspoon sesame oil, 1 teaspoon sugar, 1 teaspoon wine, 2 tablespoons water, 1 teaspoon taibai powder.

Method 1Cut the steak into strips and mix 1 teaspoon of white flour and 1 teaspoon of soy sauce to taste, drain out of the oil, and mix 3 tablespoons of soy sauce, 1 teaspoon of sesame oil, 1 teaspoon of sugar, 1 teaspoon of wine, 2 tablespoons of water and 1 teaspoon of taibai powder in a small bowl.

2.Shred the green peppers, red peppers and onions, and heat them on an iron plate.

3.Heat 2 tablespoons of oil, stir-fry the onion until fragrant, then add the green and red peppers and beef, pour in the seasoning B and stir-fry evenly, and then move to the wooden plate.

3. Teppanyaki beef tenderloin.

Ingredients: 250 grams of beef, 50 grams of onion, 5 grams of cornstarch, 25 grams of eggs, 50 grams of beef tenderloin juice, 30 grams of vegetable oil.

Production process] 1First, fry the beef tenderloin on both sides with a fierce wok's yin oil until golden brown, then add oil, half fry the beef tenderloin until it is only cooked, and pour it out.

2.Spoon it with beef tenderloin and serve on a plate with onions.

Flavor characteristics] reddish-brown, crispy on the outside and tender on the inside, salty, sweet and slightly sour in taste, with the unique fragrance of beef tenderloin juice.

Medical Evaluation] Patients with hypertension, hyperlipidemia, coronary heart disease, obesity and diabetes should eat it in moderation.

4. Teppanyaki black pepper beef tenderloin.

Dish taste] Fresh and spicy.

Ingredients involved] beef and mutton.

Ingredients: 500 grams of beef tenderloin, onion, green and red peppers, black peppercorns, and Jitu powder.

Production process] 1Blanch the duck and cut it into cubes, and chop the cabbage.

2.The northern mushroom is slashed with a cross knife at the top.

3.Leave the bottom oil in the pot, put the minced garlic, green onions, ginger flowers, fried duck, cabbage pieces, add soup, salt, monosodium glutamate, oyster sauce, sesame oil, pepper, water starch, put the oil in the pot, and praise until the cabbage is transparent and flavorful.