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Tenderloin chinese style
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| Artist: |
_ |
| Categories: |
Asian, Beef, Chinese, Ethnic, Exotic |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| | Stephen Ceideburg | | 1
| lbs | Beef tenderloin | | 3
| tbsp | Dry sherry | | 1 1/2
| tbsp | Soy sauce | | 1 1/2
| tsp | Oyster sauce | | 1
| tsp | Sugar | | 1
| tsp | Cornstarch | | 1/2
| tsp | Baking soda | | 1/4
| tsp | Salt | | 1
| | Clove garlic, crushed | | 1 1/2
| tbsp | Vegetable oil | | 2
| med | Yellow onions, cut into thin | | | -slices |
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Procedures:
| 1 | Remove and discard fat from meat. | | 2 | Cut meat across the grain into thin slices. | | 3 | Combine sherry, soy sauce, oyster sauce, sugar, cornstarch, baking soda, salt and garlic in medium glass bowl. | | 4 | Mix in meat. | | 5 | Cover and refrigerate at least 3 hours. | | 6 | Heat oil in wok over high heat. | | 7 | Stir-fry onions in the oil until golden, 3 to 5 minutes. | | 8 | Transfer onions to serving plate. | | 9 | Keep warm. | | 10 | Add about 1/3 of the meat to wok, spreading out slices so they do not overlap. | | 11 | Cook slices on each side just until lightly browned, 2 to 3 minutes. | | 12 | Remove meat from pan and arrange over onion slices. | | 13 | Repeat twice to cook remaining meat |
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