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Categories:
beef tenderloin garlic sugar salt neutral oil rice wine vinegar rice soy sauce fish sauce red onion scallions butter bunches
Viewed: 38 - Published at: 6 years agoIngredients
- 1 1/2 to 2 pounds beef tenderloin (filet mignon), trimmed of excess fat and cut into 1-inch cubes
- 2 tablespoons chopped garlic
- 2 tablespoons sugar
- Salt and pepper
- 5 tablespoons neutral oil, like corn or canola
- 1/4 cup rice-wine vinegar
- 1/4 cup rice or white wine
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 red onion, peeled and sliced thin
- 3 scallions, trimmed and cut in 1-inch lengths
- 2 tablespoons butter
- 2 bunches watercress, washed and dried, or 1 head red leaf lettuce, washed, dried and separated into leaves
- 2 limes, cut into wedges
Method
- Marinate meat with garlic, half the sugar, 1 teaspoon salt, 1/4 teaspoon pepper and 1 tablespoon oil for about 2 hours.
- (Refrigerate if your kitchen is very warm.)
- Meanwhile, combine vinegar, remaining sugar, wine, soy sauce and fish sauce.
- Taste, and add salt and pepper if necessary.
- Mix about 1 tablespoon salt and 1 teaspoon pepper in a small bowl.
- Divide the meat into 2 portions, and do the same with the onion and scallions.
- Put a wok or a large skillet over maximum heat, and add about 2 tablespoons oil.
- When the oil smokes, add the meat in one layer.
- Let it sit until a brown crust forms, and turn to brown the other side.
- Browning should take less than 5 minutes.
- Add half the onion and half the scallions, and cook, stirring, about 30 seconds.
- Add about half the vinegar mixture, and shake pan to release the beef, stirring if necessary.
- Add half the butter, and shake pan until butter melts.
- Remove meat, and repeat.
- Serve beef over watercress or lettuce leaves, passing salt and pepper mixture and lime wedges at the table.
