340g beef tenderloin (sliced into ¼-inch thick slices)
1/3 cup peanut oil
4 cloves garlic (chopped)
1-inch young ginger (chopped)
6 dried chillies (cut into pieces)
4 spring onion (sectioned)
1 tbsp light soy sauce
1 tbsp corn starch
1 tbsp peanut oil
½ cup corn starch
Seasoning sauce: (mixed well)
¼ cup light soy sauce
3 tbsp brown sugar
1 tbsp Chinese cooking wine
1 tsp extra virgin sesame oil
1 tsp concentrated chicken stock
¼ cup water
½ tbsp corn starch mixed with 1 tbsp water
- Marinate the beef slices with marinade ingredients and set aside for 1 hour.
- Dredge the marinated beef slices with corn starch until lightly coated.
- Heat up 1/3 cup of peanut oil in a non-stick skillet over high heat. Just before the oil starts to smoke, spread ½ of the beef slices evenly in the skillet, and let sear for 1 minute, turn over and let the other side sear for another 30 seconds. Remove and repeat the process for the remaining beef slices.
- Leave 1 tbsp of peanut oil in the skillet. Saute the chopped garlic, young ginger, dried chillies and white part of spring onion until fragrant.
- Add in seasoning sauce and bring to a boil.
- Thicker the sauce with corn starch solution.
- Add the beef slices and stir to combine.
- Add the green part of spring onion. Toss well.
- Dish out and serve with steamed rice.