• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy
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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

  1. 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.
  2. Heat a non-stick pan with 1 tbsp oil and fry marinated beef fillet until half to three-quarters cooked. Remove and set aside.
  3. 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.
  4. Simmer gently for two to three minutes. Add spring onions and dish out to serve immediately.

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