Super Tender Stir-Fried Beef Tenderloin
超嫩的炒牛里脊，2岁娃超爱 · pan chinese cuisine
Stir-fried beef tenderloin can turn out inconsistent — sometimes tender, sometimes tough — and braised beef takes too long. This method was developed so a two-year-old could quickly enjoy tender, well-seared beef tenderloin. Key points: rinse the meat before cutting, add the marinade ingredients in the stated order, and stir-fry in three batches.
Lucia FerrariMilanese living in Chicago. I will die on the hill that carbonara has no cream. Sunday ragù takes six hours and I wouldn't change a thing.Nutrition & allergens
Contains:SoyWheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- 7.4(Main ingredients only; seasoning not counted)
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- 18.8(Main ingredients only; seasoning not counted)
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
beef tenderloin牛里脊肉
5.29 oz
as needed
as needed
as needed
black pepper黑胡椒粉
to taste
corn oil玉米油
as needed
Techniques you'll use
- Marinating ↗
Season protein ahead with soy, wine, and starch for flavor and texture.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
Steps
- 1
Step 1
Rinse the beef tenderloin under cold water and squeeze out the moisture. Cut into strips about 4–5 cm long and chopstick-thick. Always rinse before cutting, and cut across the grain rather than along it. Chilling the meat briefly in the freezer makes it easier to slice.
✅ Done when: The strips are uniform, about chopstick thickness, and cut cleanly across the grain.
- 2
Step 2
Add about a small soup spoon of starch and toss to coat evenly, kneading gently so the meat absorbs it.
✅ Done when: Each strip is evenly coated with starch with no dry, powdery spots.
After a few minutes, add a little neutral oil such as corn oil and mix well. Then add black pepper, a small amount of dark soy sauce, light soy sauce, and oyster sauce. No salt is needed — judge by the color; do not make it too salty.
✅ Done when: The strips are evenly coated and show a light reddish-brown color from the sauces without excess liquid.
Let the meat rest for about ten minutes — longer if possible. Use this time to prepare vegetables to stir-fry with the tenderloin. Heat a wok or cast-iron pan, add corn oil, and stir-fry the tenderloin in three batches. Do not stir constantly, and do not flip the meat the moment it hits the pan. Remove each batch once done, then fry the next portion.
✅ Done when: The strips are browned and seared on the outside while still tender inside, with no gray, steamed surfaces.
Optionally stir-fry celery or other vegetables. Once the vegetables are cooked, return the beef tenderloin to the pan and toss everything together to combine.
✅ Done when: The vegetables are cooked through and the beef is evenly distributed and just heated through.