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This recipe serves about 4 to five individuals, takes roughly 40 minutes to organize, and supplies round 1,196 energy in whole.
Components:
– 300 grams beef tenderloin
– 20 grams black pepper
– 1 bulb of garlic
– 1 onion
– Spices: oyster sauce, soy sauce, sugar, inventory powder
– Scallions, chilli, coriander (non-compulsory)
– Butter, cooking oil, tapioca starch
– Pre-cooked bao buns
Directions
1. Preparation
– Trim the meat by eradicating any tendons and slice it throughout the grain into skinny items.
– Tenderize the meat with a meat tenderizer. Then, reduce it into bite-sized items.
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Contemporary cuts of beef can have a vibrant crimson colour. Picture by VnExpress/Bui Thuy |
– Crush the garlic with a garlic press or a meals processor.
– Switch the garlic puree or mash right into a high quality mesh strainer.
– Use a rubber spatula, firmly press down on the garlic to extract its juice. Bear in mind to order the remaining pulp for future use.
– Roast the black pepper till aromatic, then grind it.
– Put together the black pepper sauce by combining 2 tablespoons of oyster sauce, 2 tablespoons of soy sauce, 1 tablespoon of sugar, and 1 teaspoon of inventory powder. Stir till the sugar is absolutely dissolved.
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The garlic juice seems barely yellowish, whereas roasted black pepper adopts a darkish brown hue. Picture by VnExpress/Bui Thuy |
– Thinly slice the onion.
– Wash and finely chop the inexperienced onions and coriander (if utilizing).
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Chilies will be sliced into flower shapes for ornamental functions later. Picture by VnExpress/Bui Thuy |
– Marinate the meat with 1 teaspoon every of oyster sauce, soy sauce, cooking oil, and a teaspoon of tapioca starch, together with 1/2 teaspoon every of sugar and inventory powder.
– Keep away from salting, as it may possibly toughen the meat throughout cooking.
– Incorporate the garlic juice and blend effectively. Let it marinate for 15-20 minutes.
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After marinating, the meat loses its redness and takes on extra of a pink colour. Picture by VnExpress/Bui Thuy |
2. Cooking course of
– Warmth cooking oil and fry the pre-cooked bao buns till they flip golden brown. Switch them to a paper towel-lined plate to soak up extra oil.
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Fried bao buns grow to be crispy on the surface. Picture by VnExpress/Bui Thuy |
– Enhance the warmth and fry the meat in small batches till it is 70% cooked. Take away promptly to keep up its tenderness.
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Flippantly fried beef with barely brown edges. Picture by VnExpress/Bui Thuy |
– Soften butter within the pan, then add half of the crushed garlic and pepper, frying till aromatic.
– Pour in 1 cup of water, adopted by the ready black pepper sauce. Stir completely.
– Combine tapioca starch with water and add it to the pan. Stir till the sauce barely thickens.
– Add the cooked beef, guaranteeing it is evenly coated with the sauce.
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The thickened tapioca sauce will brown from the marinated beef. Picture by VnExpress/Bui Thuy |
– In the identical pan, sauté the remaining garlic, then add the sliced onion and stir-fry till frivolously browned. Switch to a plate.
– Pour the meat with black pepper sauce over the onion, garnish with coriander if desired, and serve scorching alongside the fried bao buns.
3. Closing product
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The stir-fried meat needs to be absolutely coated by the thick sauce. Picture by VnExpress/Bui Thuy |
– The meat needs to be tender with a barely viscous sauce, that includes a darkish brown colour and a candy and salty taste profile with a touch of black pepper spiciness.