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

Instructions

  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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