Wok-Fried Diced Beef Ten­der­loin

With Sliced Gar­lic in Black Pep­per Sauce

Exquisite Taste - - Up Close & Personal -


800g diced beef ten­der­loin 2½tsp Mag­gie sea­son­ing ½tsp corn starch

10ml veg­etable oil

100g sliced gar­lic

200g diced egg­plant

50g but­ter

30g minced gar­lic

30g minced shal­lots

30g crushed black pep­per 1tbs oys­ter sauce 5g chicken pow­der 10ml wa­ter

100g diced onions

100g diced yel­low pep­per

50g spring onions

10g potato starch in 20ml wa­ter 20ml Hua Tiao wine


1. Sea­son beef ten­der­loin with 2tsp Mag­gie sea­son­ing and corn starch for 30 min­utes.

2. Add oil to a heated wok, deep fry sliced gar­lic and egg­plant un­til golden brown.

3. Add mar­i­nated beef ten­der­loin and sear un­til medium rare. Re­move and set aside.

4. Add but­ter to heated wok and sauté minced gar­lic and shal­lots un­til fra­grant. Add crushed black pep­per, oys­ter sauce, chicken pow­der, re­main­ing Mag­gie sea­son­ing and wa­ter.

5. Sauté re­served beef ten­der­loin with onions, yel­low pep­per and spring onions in black pep­per sauce.

6. Thicken sauce with potato starch wa­ter. 7. Mix in Hua Tiao wine be­fore plat­ing.


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