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Ingredients Jump to Instructions ↓

  1. 1 pound beef tenderloin

  2. 1/4 teaspoon salt

  3. 1/4 teaspoon ground black pepper

  4. 1 large egg white, lightly beaten

  5. 2 tablespoons cornstarch

  6. 5 tablespoons vegetable oil - divided use

  7. 2 slices fresh ginger root

  8. 1 teaspoon Szechuan peppercorns

  9. 2 onions, thinly sliced

  10. 2 tablespoons dark soy sauce

  11. 1 1/2 teaspoons granulated sugar

Instructions Jump to Ingredients ↑

  1. Cut beef into thin slices 2 x 1 1/2-inches in size. Sprinkle with salt and a generous amount of pepper. Dip into egg white and dust with cornstarch. Heat 4 tablespoons (1/4 cup) of the oil in a wok or frying pan over medium heat. When hot, add ginger and peppercorns. Stir-fry for 45 seconds. Add beef, spreading it out over the surface of the pan, and stir-fry for 1 minute over high heat. Remove and set aside. Add remaining 1 tablespoon oil to heat. Add onion and stir-fry for 1 1/2 minutes. Stir in soy sauce and sugar. Return beef and continue to stir-fry for 1 1/2 minutes over high heat. Serve with rice.

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