Tuesday, August 14, 2012

[Tony's Creation]Stir-fry tenderloin beef with Chu Hou Sauce

[Prep: 15 minutes | Cook: 25 minutes | Serve: 4 people | Calories: 280 per portion (Estimated) ]

.: Ingredients :. http://tonykarenkitchen.com/

1- Tenderloin beef, cut into pieces, 400g
2- 8 baby corn, halved
3- 1/2 medium size onion, peeled, cut into pieces
4- 1/4 lettuce, cleaned, optional
5- 350g of radish, peeled, cut into pieces
6- Diced green onion, 1 tbsp)
7- 3 ginger slices)

.: Sauce mixture :. http://tonykarenkitchen.com/

Group A
1- Dark Soy sauce, 1/2 tsp
2- Chu Hou sauce, 3 tbsp
3- Sugar, 1 tsp

4- Hot water, 2/3 cup
5- 1 start anise
6- Rock Sugar, 10g
Group B
7- Corn starch, 2 tbsp + Cold water, 3 tbsp
.: Instructions :. http://tonykarenkitchen.com/

1- Marinade the beef with "Tony's Marinade Method" (replace the light soy sauce by Chu Hou sauce) for 15 minutes.  Meanwhile, heat the pan with 1 tbsp of oil over medium high heat. Add in the baby corn and onion with 1/3 tsp of salt. Stir-fry the onion until it is soft.   Put it aside. 
Heat the pan with 1 tbsp of oil over high heat.  Stir-fry the beef for 3 minutes or until it is medium well done.   Drain it in a sieve over a bowl.

2- Clean the pan and dry it well.  Heat the pan with 1 tbsp of oil over medium high heat.  Add in the ginger and radish.  Stir-fry it for 2-3 minutes.  Add in the sauce mixture (Group A) and bring it to boil.  Turn the heat to medium.  Cover and simmer for 10 minutes
3- Turn the heat back to medium high.  Add in the sauce mixture (Group B) until the sauce is thickened.  Add in the cooked beef, onion and baby corn.  Mix it well.  Turn the heat off.  Cover and simmer for 3 minutes.  Put the lettuce in a bowl.  Top it with beef mixture.  Top some green onion as decoration.  Serve it in hot.

.: Tips :.http://tonykarenkitchen.com/
1- It is not recommended to add salt directly to marinade the beef.
2- Simmer the radish with some rock sugar will make it taster better
3- It is recommended to use "Rib eyes" as it is soft and tender.  Remember to cut across the grain of the beef.
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