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
- 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.
- 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.
- Return the prefried beef to the wok. Toss briefly over high heat until the sauce is fairly dry. Dish out and serve immediately.
