Cover story - garlic roast beef granules do not need to say anything, the most simple and straightforward dish. When you put the steamed garlic beef on the table and watch the family put a piece of beef into the mouth, everyone's expression tells you how fulfilling, happy and satisfying they are to you. The highest award for craftsmanship. Why is the prefix called the cover story? Because this dish is the cover of "rice love Xiaochao". In fact, it is also a dish I love so much, killing a dish of rice. Produced by Saba Kitchen.
Cut the beef tenderloin into 1.5 cm square Ding, and pick the green pepper to the stalk and cut into sections. Wash the small red peppers and cut them for use.
Stir the beef tenderloin with 1 tablespoon oyster sauce, white wine, 1 tablespoon oil, mix well with starch, and marinate for 30 minutes until taste.
Garlic is divided into garlic cloves, placed on the chopping board to take loose, peeled and spared. You can also take the garlic first and then peel it, which is easier.
Put more oil in the pot, heat it to 50% heat, put the whole garlic in the clove, fry until the surface is yellow, and remove the garlic.
Put a little oil in the oil pan and heat it. Add the beef tenderloin and stir-fry until the basic color is broken. At this point, the beef tenderloin should have just changed color, but it still remains soft and slippery.
Add the green pepper and small red pepper and stir well, and stir-fry the aroma of the pepper. Pay attention to the range hood to avoid eye catch.
Stir in garlic and mix well. This dish is not good enough without garlic, so don't ignore the garlic cloves!
Add oyster sauce, stir well and stir well.
Large finished product
This recipe is selected from the 'Steam Love' by Saba Kitchen.
Among the beef, the best is the upper brain (refers to the meat in the neck of the beef cattle), the fascia is small, the salty taste is fine, and the taste is good. Using the upper brain to fry this dish is more luxurious, but the taste is better. Garlic can be increased or decreased according to personal preference. For me, I like a lot of garlic. why? Because I am Shandong Silver~~~