Recipe Ingredient
- 3 pieces (600g) Australian beef tenderloin, cut into 1cm thick slices of 200g each
- 3 tbsp oil
- 1 onion, sliced thinly
- 3 button mushrooms, sliced thinly
- Marinade:
- 1/2 tbsp garlic juice
- 1/2 tbsp onion juice
- 1 tbsp light soy sauce
- 1/2 tbsp ginger juice
- 1/2 tbsp oyster sauce
- 1/8 tsp pepper
- 1/2 tsp sesame oil
- 1 tbsp {Shao Hsing Hua Tiau} wine
- 1/2 tbsp sugar
- 2 tbsp water
- 2 tbsp cornflour
- Sauce:
- 1 tbsp tomato sauce
- 1/2 tbsp black vinegar
- 1/2 tbsp Worcestershire sauce
- 1/8 tsp salt
- 1/2 tsp sugar
- 1/2 tsp chicken stock granules
- 1/8 tsp pepper
- 1/2 tsp sesame oil
- 1/2 tsp dark soy sauce
- 1/2 tsp cornflour
- 2 tbsp water
Instructions
- Trim excess fat from the beef pieces then pound beef slices with a meat mallet to tenderise. Combine marinade ingredients in a bowl. Add in beef slices and marinate for several hours, preferably overnight.
- Heat oil in a non-stick pan. Fry meat slices over medium heat till lightly brown on both sides. Dish up, cut into neat thin slices and place on individual sizzling hot plates.
- Fry onion in remaining oil until soft and fragrant. Add button mushrooms and stir in sauce ingredients. Cook till gravy turns thick. To serve, pour gravy over meat and serve immediately.
