- Beef tenderloin - 500 Grams
- Garlic - 2-3 teeth
- The root of ginger - 1 wedge (3-4 cm)
- Sweet pepper - 2 Pieces (red and green)
- Onion - 1 Piece
- Black pepper powder - 2-3 Pinch
- Soy sauce - 2 items. spoons
- Oyster Sauce - 1 Teaspoon
- Rice wine - 1 Art. spoon (can be replaced with dry white wine)
- Sesame oil - 1 teaspoon
- Starch - 2 Teaspoons
- Sugar - 1 teaspoon
- Salt - 1 teaspoon (0.5 teaspoon - for marinade, 0.5 teaspoon - for a prepared dish)
- Vegetable oil - 100 Milliliters
We cut the beef tenderloin first slices across the fibers, and then - into smaller pieces. The size is about 2 by 2 centimeters. For marinade mix soy and oyster sauce, rice wine, sesame oil, starch, sugar and a half teaspoon of salt. Thoroughly mix the meat pieces in the marinade and leave for about 20 minutes to marinate. Clean and cut into squares bow and pepper. We clear garlic and ginger. Ginger cut into thin plates, garlic finely chopped. For a well-heated frying pan pour oil and fry until half-ready meat. We remove the meat from the frying pan, add a little bit (if necessary) and lightly fry garlic and ginger. Add sweet peppers and onions. We pepper and fry for 3-4 minutes. To the vegetables we add roasted meat, mix it and bring it to readiness. You can add the remains of marinade from meat to the frying pan. Solim to taste.
Servings: 5-6