Beef Tenderloin Boil Recipe
9 oz (250g) boneless beef tenderloin
3 oz (100g) asparagus lettuce
5 dried hot red chili peppers
1/2 tsp salt,or to taste
2 tbsp cornstarch dissolved in 2 tbsp water
5 tsp hot and salted fermented soybean paste
5 tsp sweet fermented glutinous rice wine
4.5 oz (125ml) olive oil
20 whole Sichuan peppercorns
3 oz (100g) scallions, chopped into 2 inches long sections
2 cups (500ml) beef stock
1 tsp chili oil
1. Wash the beef and cut into slices 2 inches long by 1 inch wide and 1/8 inch thick(5cm by 25mm by 4mm).
Slice the asparagus.
Seed and chop the chili peppers.
2. Place beef in a bowl and add the salt,cornstarch-water mixture, soy sauce, soybean paste(chopped) and rice wine,mix well.
3. Heat the oil in a wok over low heat to about 230F(110C).
Add the chopped chili pepper and deep-fry until purplish-red.
Add the peppercorns, scallions and asparagus, stir fry for 1 minute.
Add the stock and bring to a boil.
Add the beef, stirring with a wok scoop to keep them separate.
Boil the beef until it turns shiny.
Remove, sprinkle with the chili oil,serve.
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