✅ Step 1: Ingredient List
Here are the main ingredients needed to make Sautéed Beef Filet with Bell Peppers.
| Category | Ingredient | Quantity | Notes (Emoji & Description) |
|---|---|---|---|
| Main | Beef Tenderloin (Beef Fillet) | 250g-300g | 🐄 Choose beef tenderloin for more tenderness |
| Vegetables | Bell Peppers (Red, Yellow, Green) | 1 each or 300g total | 🫑 Cut into strips or chunks; enriches color and texture |
| Onion | 1/2 (approx. 50g) | Shredded (optional, adds flavor) | |
| Aromatics | Ginger | 3-4 slices (approx. 10g) | Shredded or minced |
| Garlic | 2-3 cloves (approx. 10g) | Minced or sliced | |
| Other | Cooking Oil | 30-40ml | For marinating and stir-frying |
👨🍳 Step 2: Instructions
Making Sautéed Beef Filet with Bell 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 strips (approx. 0.5 cm thick, 5-6 cm long).
- Place the beef strips in a bowl. Add cooking wine (approx. 10g), light soy sauce (approx. 10g), oyster sauce (approx. 5g), starch (approx. 10g), baking soda (approx. 2-3g, optional, makes meat tender), egg white (1, approx. 30g, optional), sugar (approx. 2g), and pepper (approx. 2g). Mix well.
- Stir in one direction until the beef absorbs the moisture and becomes sticky. Finally, add cooking oil (approx. 10g) to seal and prevent sticking.
- Marinate for 15-20 minutes.
- 🫑 Prepare Bell Peppers & Ingredients:
- Wash the bell peppers, remove stems and seeds. Cut into strips or chunks.
- Shred the onion, shred the ginger, and mince or slice the garlic.
- 🔥 Velvet Stir-fry the Beef:
- Heat the wok, add an appropriate amount of cooking oil (approx. 20ml). Heat until 50% hot (approx. 150°C).
- Add the marinated beef strips and quickly stir-fry to separate them until they change color (about 80% cooked). Remove and set aside. Avoid over-stir-frying to prevent the beef from becoming tough.
- 🍳 Stir-fry Aromatics & Bell Peppers:
- Leave some base oil in the wok. Heat it up, then add the shredded ginger and minced garlic and sauté until fragrant.
- Add the shredded onion (if using) and stir-fry until translucent.
- Add the bell pepper strips. Quickly stir-fry over high heat until they are cooked but still crisp (about 1-2 minutes).
- 🧂 Combine & Final Seasoning:
- Return the cooked beef to the wok with the bell peppers. Quickly stir-fry to combine evenly.
- Add seasonings: light soy sauce (approx. 10g), oyster sauce (approx. 5g), salt (approx. 2-3g), sugar (approx. 2g), pepper (approx. 1g), etc. Stir-fry evenly.
- Optionally, thicken with a little slurry (water + starch).
- ✨ Plate and Serve:
- Stir everything evenly and then serve immediately.
🌟 Step 3: Seasoning Ratio & Nutrition Info
Precise seasoning ratios are key to the flavor of Sautéed Beef Filet with Bell Peppers, especially for marinating the beef.
| Seasoning | Precise Amount (g) | Notes (Emoji & Description) |
|---|---|---|
| Cooking Wine | 10g | 🍶 Removes gaminess, adds aroma |
| Light Soy Sauce | 20g | Provides savory umami flavor (10g for marinating + 10g for stir-frying) |
| Oyster Sauce | 10g | Enhances freshness (5g for marinating + 5g for stir-frying) |
| Starch | 10g | Tenderizes beef, locks in moisture |
| Baking Soda | 2-3g (optional) | Softens beef fibers, makes it more tender |
| White Sugar | 4g | Balances flavors, enhances freshness (2g for marinating + 2g for stir-frying) |
| Table Salt | 2-3g | Provides base saltiness |
| White Pepper | 3g | Removes gaminess, adds aroma (2g for marinating + 1g for stir-frying) |
| Egg White | 30g (1 egg, optional) | Makes the beef more tender |
| Cooking Oil | ~40g | For sealing during marinating (10g) and stir-frying (30g) |
💡 Chef’s Tips (TIPS)
- Choosing Ingredients is Key: Select beef tenderloin (beef fillet) for more tender meat. Choose brightly colored, plump bell peppers for a crisper, sweeter taste.
- Slice Against the Grain: Cutting strips against the beef’s grain is the crucial first step to ensuring tenderness.
- Marinate Thoroughly: After marinating the beef with starch, egg white (or baking soda), and seasonings, add a layer of cooking oil at the end to seal in the moisture, making the beef more tender and preventing sticking during cooking.
- High Heat, Quick Action: Use high heat for quick stir-frying for both the beef and bell peppers. Especially for the beef, remove it as soon as it changes color to avoid overcooking.
- Smart Use of Baking Soda or Egg White: Adding a small amount of baking soda or egg white while marinating the beef can effectively soften the muscle fibers, resulting in a more tender texture.
- Don’t Overcook Bell Peppers: Bell peppers can be eaten raw; they should not be stir-fried for too long to maintain their crisp texture and bright color.
