Pork Tenderloin Canton Good Recipes

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Pork Tenderloin Canton

"This is about the best manner to serve 4 with one beef tenderloin. Cubed tenderloin rolled in overwhelmed eggs and sprinkled with cornstarch is sauteed with shredded carrot and green pepper. Make some rice while looking forward to the pork to dry, so this may be served without delay."

Ingredients :

1 pound beef tenderloin, reduce into half of inch cubes
2 eggs, crushed
3 tablespoons cornstarch
2 tablespoons sugar
2 tablespoons vinegar
1 dice red meat bouillon
1 cup hot water
1 carrot, julienned
1 green bell pepper, julienned
4 tablespoons vegetable oil

Instructions :

Prep : 15M	Cook : 4M	Ready in : 51M

Coat the cubes of beef in beaten egg, then roll them in cornstarch until properly covered. Set in a unmarried layer on waxed paper and let dry for half-hour in the fridge.
In a medium bowl whisk together the sugar, vinegar, beef bouillon dice, and warm water till the bouillon cube is dissolved. Add the carrot and inexperienced pepper, and toss to coat.
Heat the oil in a big skillet over medium-excessive heat. Add the red meat cubes, and stir-fry until browned on all sides, approximately 3 minutes. Add the carrot combination, and cook, stirring over medium warmness for three minutes, or till meat is cooked through. Serve straight away over rice.

Notes :

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