• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 200g beef tenderloin
  • 3 stalks spring onion, cut into sections
  • 1 tbsp chopped garlic
  • 1 tbsp Szechuan peppercorns (fah chiew), lightly smashed
  • 1 tsp cornflour
  • 1 tbsp sesame oil
  • Marinade (A)
  • 1 tsp light soy sauce
  • Salt and pepper to taste
  • 1/2 tsp sugar
  • 1 tsp Shao Hsing Hua Tiau wine
  • 2-3 tbsp water
  • Sauce (B)
  • 1/8 tsp salt or to taste
  • 1/4 tsp pepper
  • 1/8 tsp sugar or to taste
  • 2 tbsp Shao Hsing Hua Tiau wine
  • 3 tbsp water


  1. Cut beef tenderloin into thin slices. Season with marinade (A). Lastly add cornflour and sesame oil then parboil the marinated beef slices in hot oil for 10-20 seconds. Once the meat changes colour, dish out and set aside.
  2. Heat 2 tbsp oil in a clean wok, add garlic, Szechuan peppercorns and spring onions. Toss briefly until aromatic. Stir in sauce (B) and bring to a quick boil.
  3. Return the prefried beef to the wok. Toss briefly over high heat until the sauce is fairly dry. Dish out and serve immediately.

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