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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