🥩 Black Pepper Beef Tenderloin・Hong Kong Style Wok-fried Homemade Version

Editor's Preface

Black pepper beef tenderloin is a favorite at Hong Kong dai pai dongs, xiao cha huang (small stir-fry king), and cha ji (tea kee) restaurants! The tender tenderloin is fragrant on the outside and tender on the inside, with a distinct black pepper flavor without being pungent. It's stir-fried with onions, bell peppers, honey, and potatoes until the aroma is fragrant. We'll break down this authentic Hong Kong recipe step by step, highlighting the key techniques for marinating the meat, stir-frying quickly over high heat, and reducing the sauce. Even without any skill, you'll achieve a restaurant-quality feel!

Ingredients preparation

• 300g beef tenderloin/ribeye/spine dice (cut into 1.5-2cm cubes)

• Half an onion (chopped into coarse pieces)

• Half a bell pepper (diced, optional)

• 1-2 potatoes (diced, deep-fried and set aside, optional)

• 2 cloves of garlic (sliced ​​or minced)

• At least 1 tablespoon of crushed black pepper (freshly ground is the most fragrant)

• 1 tablespoon butter

• 2 tablespoons oil

Marinade

• 1 tablespoon light soy sauce

• 1/2 to 1 teaspoon sugar

• 1 tablespoon oyster sauce

• 1 tablespoon Shaoxing wine

• 1 teaspoon cornstarch

• 1/2 to 1 teaspoon crushed black pepper

• A small amount of sesame oil

sauce

• 1 tablespoon oyster sauce

• 1 tablespoon honey or sugar

• 1 tablespoon light soy sauce

• 1 teaspoon dark soy sauce

• 3 tablespoons broth or water

• More black pepper

Detailed cooking process

🥩 1. Marinated Beef Tenderloin

• Wash and dry the beef tenderloin. Mix with soy sauce, oyster sauce, Shaoxing wine, sugar, crushed black pepper, cornstarch, and sesame oil. Marinate for 20-30 minutes.

🥔 2. Potato processing (optional)

• Peel and dice the potatoes, soak them in light salt water for 10 minutes, pick them up and wipe them dry.

• Fry in a pan over medium heat until golden brown, remove from the oil and set aside.

🍳 3. Stir-fry until fragrant

• Heat 1/2 tablespoon of oil and butter in a hot wok. Pan-fry the beef fillet in large pieces. Fry each fillet on 3 sides over high heat until the surface is browned or 70% cooked. Remove from heat and set aside.

• Add a little oil to the wok, sauté minced garlic, onion and bell pepper, then add honey/sugar to taste.

🌶️ 4. Stir-fry black pepper

• Add fried potato cubes (if using), return beef tenderloin cubes and sauce, and stir-fry quickly over high heat.

• Pour in the black pepper sauce, stir-fry until evenly coated with the sauce and reduce until the sauce thickens.

🥄 5. Serve

• Quickly plate the dish and sprinkle with layers of freshly ground black pepper, toasted sesame seeds or chopped green onions for flavor.

Editor's Tips

• The beef tenderloin should be cut against the grain, marinated thoroughly and then stir-fried until smooth and firm.

• Stir-frying beef tenderloin cubes with butter creates a Western-style aroma.

• Freshly ground black pepper is the most fragrant, and you can use more if you are not afraid of spiciness.

• Fry all ingredients separately and then mix together to maintain the taste.

• To avoid overcooking the meat, remove it from the pan when it is 70% cooked and stir-fry it at the end until the sauce is absorbed and the meat is most tender.

• You can add apple pieces and honey to create a new Hong Kong style taste!

Eating experience 😋

The beef tenderloin is fragrant on the outside and smooth on the inside, with a strong aroma of black pepper. It goes extremely well with rice or noodles, and both adults and children rush to get it.

summary

Black pepper beef tenderloin is versatile and has a strong wok flavor. Buy some good beef, prepare some Hong Kong-style sauce, and start your home food stall right away! 🥩🌶️🥔