Beef with SzeChuan Vegetable

Received compliments for this dish tonight. It’s stir-fried tenderloin slices with SzeChuan preserved vegetable (“tzar cai” in Mandarin) – a slightly spicy, salty vegetable.

After trimming all excess fat off the beef tenderloin, cut it into thin slices, and marinade with light soy sauce, sugar and sesame oil.

Take a combination of some young ginger that has been julienned, 1 large onion cut into strips and some red chilli (seeded and de-veined if prefer a less spicy dish), and sauté quickly in hot oil. Once fragrant, add the preserved vegetable (cut into fairly thick slices). Saute for a couple of minutes, before adding the beef slices. These cook real quick. So, as soon as they start to brown, add the seasonings: dark soy sauce, oyster sauce and light soy sauce. A quick sauté, then add a little water to form a little gravy. Next add just a touch of cornstarch water (a little cornstarch dissolved in some water) to thicken the gravy.

Remove from heat. Add some spring onions, and toss to wilt in the residual heat.

Yum!

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