Sichuan Beef Tenderloin
Serves: 2
Keyon Hand
1 January 1970
Based on User reviews:
61
Spice
42
Sweetness
60
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 tsp
Corn Starch2 tsps
Egg White2 tsps
Cooking Wine (chinese)1 tsp
Garlic (minced)1 tsp
Garlic Powder1 tsp
Ground Black Pepper1 pinch
Sea Salt3 tsps
Soy Sauce3 tsps
Granulated Sugar3 tsps
Black Vinegar (chinese)2 tsps
Green Onion (chopped)1 tsp
Ginger (1/4-inch-cubed)Directions:
1
For the marinade: Combine the corn starch, egg whites, wine, garlic, garlic powder, pepper and salt in a stainless steel mixing bowl and gently whisk together
2
Add in the cubed beef and set aside to marinate for 15 minutes
3
For the sauce: In a small saucepan bring the soy sauce, sugar and vinegar to a boil
4
Combine 3 teaspoons cold water and the corn starch in a small bowl to make a slurry
5
When the ingredients have come to a boil, whisk in the slurry
6
Cook the mixture for 1 minute, then remove from the heat and set aside
7
For the vegetables: Heat 5 ounces vegetable oil in a saute pan until just hot, then remove the oil and keep the pan hot
8
Turn the heat down to medium and place the marinated beef into the pan
9
Cook until just seared, then remove from the pan
10
Add the remaining 2 teaspoons vegetable oil and the Sichuan pepper oil to the pan, then add the dried chiles
11
Add in the onions, garlic and ginger, and saute until the onions are lightly wilted and the garlic and ginger are slightly caramelized
12
Return the beef to the pan, and then add the sauce
13
Serve with rice or noodles and seasonal vegetable of choice