Recipe Ingredient
- 400g beef fillet (tenderloin)
- 1 Bombay onion, cut into rings
- 1 stalk spring onion, cut into 3cm lengths
- (A):
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/2 tsp sugar
- 250ml water
- (B) - combined:
- 1 tbsp oyster sauce
- 1 tsp Worcestershire sauce
- 1/4 tsp dark soy sauce
- 1 tbsp corn flour
- Sauce (C):
- 1 tbsp oyster sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp light soy sauce
- 1 tbsp tomato sauce
- 1 tsp chilli sauce
- 1/2 tbsp sugar
- 1/2 tsp mei kwai loe (rose wine)
- 225ml water mixed with 1 tbsp concentrated chicken stock
- 1 tbsp corn flour
Instructions
- Tenderise the beef fillet with a mallet. Combine ingredients (A) in a mixing bowl. Soak beef fillet in the combined baking powder solution for 30 minutes. Drain well and season with ingredients (B) for one to two hours.
- Heat a non-stick pan with 1 tbsp oil and fry marinated beef fillet until half to three-quarters cooked. Remove and set aside.
- Heat non-stick pan again with 1-2 tbsp oil and fry onions until just soft. Add sauce ingredients (C) and bring to a boil. Return the pre-cooked beef to the pan.
- Simmer gently for two to three minutes. Add spring onions and dish out to serve immediately.
