ChopZen: Food Heals Mind, Return to Tranquility.
Food Heals Mind · Return to Tranquility
| Ingredient | Amount | Notes | |
|---|---|---|---|
| Beef tenderloin | 300g (10 oz) | ||
| Garlic | 1 whole head | ||
| Soy sauce | 2 tablespoons | ||
| Cornstarch | 1 tablespoon | ||
| Sugar | 1 tablespoon | ||
| Shaoxing rice wine | 1 tablespoon | ||
| Butter | 1 tablespoon | ||
| Oyster sauce | 1 tablespoon | ||
| Vegetable oil | 2 tablespoons | ||
| Ground black pepper | 1 teaspoon (plus more to taste) | ||
| Salt | to taste |
Juicy, bite-sized beef cubes pan-fried with golden crispy garlic and finished with butter and bold black pepper. So addictively good you’ll want to lick the plate clean!
Tenderloin gives the most tender results, but sirloin or ribeye works too. Marinating for the full 30 minutes makes a big difference. For extra crispy garlic, make sure the pan is dry before adding it.
Cut beef tenderloin into small bite-sized cubes. In a bowl, mix with 1 tablespoon Shaoxing wine, 2 tablespoons soy sauce, 1 tablespoon cornstarch, 1 tablespoon vegetable oil, 1 teaspoon ground black pepper, and 1 tablespoon sugar. Mix well and marinate for 30 minutes.
Separate the garlic cloves and peel them. Heat oil in a skillet over medium heat. Add the whole garlic cloves and pan-fry until golden brown all over, about 3–4 minutes. Remove and set aside. Increase heat to high, add the marinated beef and stir-fry until lightly browned on all sides. Remove and set aside.
Add butter to the same pan and let it melt. Return the garlic and beef to the pan. Add 1 tablespoon oyster sauce and black pepper to taste. Toss everything together over high heat until well coated and fragrant. Serve immediately.
