This is a popular Western restaurant classic dish, made by the fast-handed family. Cantonese beef fillet is beef tenderloin, spaghetti is spaghetti, the two will be fried quickly, and then served with black pepper. After one go, the pepper is thick, fresh and salty, spicy and fragrant, slightly sweet.
Cut the beef fillet into strips, add the beef marinade and mix and marinate for 15 minutes.
Onion and green pepper shredded
From the oil pan, stir-fried beef tenderloin to 8 mature and ready for use; green and red peppers are cooked and ready for use.
Add salt and oil to a pot of boiling water, remove the powder and boil it for 10 minutes.
Use olive oil to stir the onion from the oil pan, pour in the spaghetti stir fry, stir fry until the spaghetti is slightly browned, add the spaghetti seasoning, add the sauté and add the beef tenderloin and the green pepper.
1. Separate the spaghetti from other ingredients to fully fry the spaghetti, stir fry until it is fragrant. I don’t like the lazy people who fry in the pan. You can use the onion to fry the beef first, then the green pepper, and finally the spaghetti. 2. Please refer to the product packaging for the time of cooking spaghetti. Different brands of spaghetti boiled at different times. In general, the shorter the price of the spaghetti, the more expensive it is (in France, it takes only 5 minutes to cook the spaghetti and sell it more than 11 minutes of spaghetti) 3. The amount of black pepper is adjusted according to personal taste, and those who are afraid of spicy are less likely to put it. It is recommended to buy black pepper, and then grind it into powder when it is finally put.