Black pepper beef fillet-Chinese healthy recipe for November 30

Black pepper beef fillet

Black pepper beef fillet

This
is a very nutritious dish to enhance the strength and fight against fatigue.

Ingredients

250
g of beef tenderloin

1/2
green pepper

1/2
red bell pepper

Seasoning

½
tbsp potato starch

2
g black pepper

1
tbsp light soy sauce

2
tbsp of domestic black pepper paste

35
ml of sunflower oil

20
minutes

Steps:

1.
Mince the beef fillet and place in a bowl, add the potato starch, black pepper,
light soy sauce and 15 ml of sunflower oil. Stir well and marinate for 15
minutes.

2.
Wash the peppers and cut into diamond shaped. Peel the onion and cut into
julienne.

3.
Heat the sunflower oil in a pan, then add the peppers and onion. Although blow.

4.
Then add the beef. Fry until a cooking at your convenience.

5.
Finally, add the paste pepper domestic black. Pour it up.

Tips:

When
marinated beef, it’s better to add starch potato and sunflower oil. Thus, the
beef would be more fresh and delicious.

Cooking
Ingredients for Hot Oil Dressing and Dip Recipe

1
c Extra virgin olive oil

5
Jalapeno peppers; diced

-(seeds
optional)

1
tb Cracked black peppercorns

Hot
Oil Dressing and Dip Preparation

Heat
oil to about 300. Carefully add jalapeno and peppercorns.(Be careful that the
moist peppers don”t spatter oil on you) Cook about 5 minutes and let cool.
Doesn”t store very well. (Add a little tarragon and/or garlic for a real
treat). (Good with Mediteranean dishes) Note: Try dipping a piece of crusty
French bread into a little salt and then the oil! Serve with a veggy platter on
the side.

Cooking
Ingredients for Maple-Rum Banana Sundaes Recipe

6
sm Bananas; Peeled

1/3
c Maple Syrup

1/4
c Dark Rum

1
ts Stick Margarine

2
c Vanilla Low-Fat Ice Cream

2
tb Chopped Pecans; Toasted

Maple-Rum
Banana Sundaes Preparation

Cut
bananas in half crosswise and then lengthwise; set aside. Combine m maple
syrup, rum, and margarine in a large skillet; bring to a simmer. Add banana
pieces, and cook 30 seconds; turn banana pieces over, and cook an additional 30
seconds. Arrange 4 banana pieces on each of 6 dessert plates; top each with 1/3
cup ice cream, 1 tablespoon sauce, and 1 teaspoon pecans.