Black pepper beef fillet is a famous Cantonese dish. The beef fillet in this dish has a deep dark look and tastes tender, smooth and delicious. The onion is crispy and the green pepper and red pepper dazzle the eyes.
250g beef fillet, half an onion, 1 green pepper and 1 red pepper
Seasonings: 10g black pepper, 5g green onion, 5g ginger, 5g garlic, 1/2 teaspoon starch, 1 egg, 1/2 teaspoon salt, 1/2 teaspoon light soy sauce, and 2 soupspoons cooking oil.
Note: The amount of the seasonings listed above can be adjusted according to personal taste.
Clean and cut the beef fillet into about 1-cm-width slices. Starch the beef slices with the egg white, starch and water.
Clean and mince the ginger, green onion and garlic.
Clean and cut green pepper, red pepper and onion into pieces.
Heat some cooking oil in a wok to 60% done. Add the minced ginger, green onion and garlic and stir-fry until fragrant. Add the beef slices and stir-fry until they change color. Tip them out and set aside.
Add some cooking oil into the wok. Add the green pepper,red pepper and onion and stir-fry for about one minute.
Put the beef into the wok again. Add black pepper, salt and light soy sauce. Stir-fry for about two minutes more.
The black pepper beef fillet is finished. Dish it out.