Recipe Ingredient
- 400g fillet of beef, sliced 2cm thick
- 2 tomatoes
- 1 egg white
- 1 tbsp cornflour
- Marinade(A):
- 1/2 tbsp cooking wine
- 1 tbsp light soy sauce
- 1/4 tsp sugar
- 1 tbsp oil
- 1 onion, thinly sliced
- 3 button mushrooms, thinly sliced
- 2 tbsp oil
- Sauce (B):
- 1 1/2 tbsp Worcestershire sauce
- 1/2 tbsp vinegar
- 1/2 tsp sugar
- 1/2 tsp beef stock granules
- 1/2 cup water
Instructions
- Sprinkle salt and pepper liberally on the beef slices and marinate with ingredients (A) for several hours.
- Heat oil in a wok and saute onions until soft. Add mushrooms and sauce ingredients and simmer for 10 to 15 minutes until gravy is thick.
- Dip beef slices in egg white and sprinkle lightly with cornflour. Fry beef slices in hot oil for three to four minutes until meat is tender. Drain.
- Add beef and tomatoes in the gravy and cook over high heat for one to two minutes. Remove and serve immediately.
