This has to be one of our first few dishes in mind when we are out in our local seafood or favorite 'zhi-char' outlets. In fact, this has to be one of the quickest and simplest dish that many of us don't do it at home.
Normally, this dish require thin slices of beef which are normally flanks or skirts but the best part of cooking at home is to be able to improvise and cook based on our preferences. So for this, we shall use thicker yet tender meat.
Here's what you need
- 500g South American Tenderloin / Cubed
- 10g Coarse Black Pepper
- 5g Chili Powder *optional
- 2 tablespoons Oyster Sauce
- 1 teaspoon Soy Sauce
- 1 teaspoon Sesame Oil
- 1 teaspoon Potato Starch
- 1 tablespoon Vegetable Oil
- 2 Onions
- 5 Garlic Cloves
- 2 Capsicums (Red and Green each for presentation)
- 1 Broccolis *optional
First step - Making the Black Pepper Marinate
Mix the black pepper, chili powder, oyster sauce, soy sauce and sesame oil in a mixing bowl. Thereafter slowly add the potato starch and mix it thoroughly in order to avoid any lumps.
Add the cube tenderloin beef and mix it well and leave it to rest while you prepare the pan.
Next step - Getting the pan ready
Heat up your stove, put in the vegetable oil, garlic and onion till golden brown. Ensure that the garlic is not overcooked or the mixture will taste bitter. Add in marinated cubed tenderloin and stir evenly for the next couple of minutes. Finally, add the rest of the ingredient.
As an alternative, this is where you can add perhaps Udon or any noodles of your liking to this instead of just enjoying it with white fragrant rice.
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