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Beef Tenderloin Boil Recipe
Ingredients: 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
Procedure: 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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