My family tend to like our meat rare, but you can cook it longer making it medium rare or well done. One of the goals here is to keep the bell peppers fresh and crispy, yet slightly tender. Usually the peppers start to cook faster after the add of the cooking wine. So you may want to add it at the end if you want your meat to cook longer.
I hope you enjoy this recipe.
INGREDEINTS:
500 gram Tenderloin
3 Bell Peppers (I used red, yellow, and orange)
1/2 head Garlic, peeled
2 tablespoons Preserved Black Bean
1/3 teaspoon Salt
2 tablespoons Chinese Cooking Rice Wine
1.5 tablespoons Sugar
4 tablespoons Vegetable Oil
DIRECTION:
1. Rinse the black beans two times with water; drain. Chop them with garlic until they are fine; set aside
2. Deseed the bell peppers. Cut them into bite size.
3. Slice the tenderloin into 1/2 cm pieces.
4. Heat up oil over high heat. Add the chopped garlic and black beans. Fry until it is fragrant; about 2 minuted.
5. Add bell peppers. Continue to fry for about 5 minutes.
6. Add tenderloin. Sit-fry until the meat starts to turn colour.
7. Drizzle the cooking wine over and allow it to evaporate.
8. Add sugar. Continue to cook until the meat is cooked to medium rare; about 5 minutes. Transfer it to a serving plate.
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