✅ Step 1: Ingredient List
Here are the main ingredients needed to make Stir-Fried Beef Tenderloin with Black Bean Sauce and Peppers.
| Category | Ingredient | Quantity | Notes (Emoji & Description) |
|---|---|---|---|
| Main | Beef Tenderloin (Beef Fillet) | 300g-400g | 🐄 Choose beef tenderloin for more tenderness; remove tendons |
| Vegetables | Green Bell Pepper | 1 (approx. 100g) | Remove seeds, cut into diamond-shaped pieces |
| Red Bell Pepper | 1 (approx. 100g) | Remove seeds, cut into diamond-shaped pieces; adds color | |
| Onion | 1 (approx. 150g) | Cut into chunks | |
| Aromatics | Garlic | 3-5 cloves (approx. 15g) | Sliced or minced |
| Ginger | 1 small piece (approx. 10g) | Sliced | |
| Scallion (Green Onion) | 1 section (approx. 20g) | Cut into sections | |
| Fermented Black Beans (Douchi) | 30g | 🌶️ Recommended: Yangjiang fermented black beans for better flavor | |
| Other | Cooking Oil | 50ml | For marinating and stir-frying |
👨🍳 Step 2: Instructions
Making Stir-Fried Beef Tenderloin with Black Bean Sauce and Peppers emphasizes marinating the beef and controlling the heat; it requires high-heat quick frying to maintain the texture of the ingredients.
- 🐄 Prepare & Marinate the Beef (Key Step):
- Cut the beef against the grain into thin slices (approx. 0.2-0.3 cm thick).
- Rinse the beef slices with clean water to remove blood and drain thoroughly.
- Place the beef slices in a bowl. Add baking soda (3g) and salt (2g). Mix well and marinate for 15 minutes.
- Then add light soy sauce (20g), white pepper (2g), MSG (5g, optional), starch (20g), and egg whites (2) . Mix well.
- Stir vigorously in one direction and add clean water in batches (approx. 100-120ml) until the beef absorbs all the water and becomes sticky and elastic.
- Finally, add cooking oil (20g) to seal and prevent sticking. Marinate for 15-20 minutes.
- 🌶️ Prepare Ingredients:
- Remove seeds from green and red bell peppers, wash them, and cut into diamond-shaped pieces.
- Cut the onion into chunks. Slice the garlic and ginger. Cut the scallion into sections.
- Gently crush the fermented black beans with a knife to help release their aroma.
- 🔥 Velvet Stir-fry the Beef:
- Heat the wok, then add a generous amount of cooking oil (approx. 30ml). Heat until 40% hot (approx. 120°C).
- Add the marinated beef slices and quickly stir-fry to separate them. As soon as the slices just change color (about 80% cooked), immediately remove and drain the oil. Work quickly to prevent the beef from becoming tough.
- 🍳 Stir-fry Aromatics:
- Leave some base oil in the wok. Add sliced ginger, garlic, scallion sections, and the crushed fermented black beans. Sauté over medium-low heat until a rich fragrance is released.
- Add the onion chunks. Increase to high heat and stir-fry until fragrant.
- Add the green and red bell pepper pieces. Quickly stir-fry until they begin to soften (cooked but still crisp).
- 🧂 Combine & Final Seasoning:
- Return the velveted beef slices to the wok. Quickly stir-fry evenly with the other ingredients.
- Drizzle cooking wine (10g) around the edge of the wok to enhance aroma.
- Add seasonings: light soy sauce (10g), dark soy sauce (5g, for color), oyster sauce (10g), white sugar (5g), etc. Quickly stir-fry evenly.
- Optionally add a small amount of water or stock (approx. 30ml), then thicken with a slurry (starch 5g + water 15g).
- Stir-fry evenly so the sauce coats all ingredients, then serve.
🌟 Step 3: Seasoning Ratio & Nutrition Info
Precise seasoning ratios are key to the flavor of Stir-Fried Beef Tenderloin with Black Bean Sauce and Peppers, especially the balance of salty and savory notes.
| Seasoning | Precise Amount (g) | Notes (Emoji & Description) |
|---|---|---|
| Light Soy Sauce | 30g | Provides savory umami flavor (20g for marinating + 10g for stir-frying) |
| Fermented Black Beans | 30g | 🌶️ Provides the core salty and aromatic flavor |
| Oyster Sauce | 10g | Enhances freshness |
| Cooking Wine | 10g | 🍶 Removes gaminess, adds aroma |
| White Sugar | 5g | Balances saltiness, enhances freshness |
| Baking Soda | 3g | Softens beef fibers, makes it more tender |
| Starch | 25g | Tenderizes beef, locks in moisture (20g for marinating + 5g for slurry) |
| White Pepper | 2g | Removes gaminess, adds aroma |
| Egg Whites | 60g (2 eggs) | Makes the beef more tender |
| Cooking Oil | 50g | For sealing during marinating (20g) and stir-frying (30ml) |
| Dark Soy Sauce | 5g (optional) | Primarily for coloring |
💡 Chef’s Tips (TIPS)
- Choosing Ingredients is Key: Choose beef tenderloin (beef fillet) for more tender meat. For fermented black beans, Yangjiang fermented black beans are recommended for a richer, more mellow flavor.
- Slice Against the Grain: Cutting thin slices against the beef’s grain is the crucial first step to ensuring tenderness.
- Marinate Thoroughly: After marinating the beef with baking soda, starch, egg whites, and seasonings, add water in batches and stir until absorbed. Finally, add a layer of cooking oil to seal in the moisture, making the beef more tender and preventing sticking during cooking.
- High Heat, Quick Action: When velveting the beef, the oil temperature should not be too high; 40% hot (approx. 120°C) is sufficient. Quickly separate the slices, remove as soon as they change color to avoid overcooking. The final combining stir-fry also requires high heat and quick stir-frying.
- Mind the Saltiness: Both fermented black beans and oyster sauce contain relatively high salt; usually no additional salt is needed during cooking to avoid over-salting.
- Pre-mix the Sauce: Pre-mixing the seasonings needed for stir-frying (light soy sauce, oyster sauce, sugar, slurry, etc.) in one bowl allows for quick pouring and avoids hurriedness that can lead to overcooked ingredients.
