Stir-fried Beef Tenderloin over Rice
I am in LOVE with red meat, juicy, succulent and medium rare.. I started thinking about lunch after breakfast this morning already, and I really felt like something Asian, gooey, and very flavorsome with beautifully sticky rice! So that's what I did for lunch today :)
Serves 2 persons
(Not sure how many normal people it serves since we seem to be eating for plenty at the moment!)
(Not sure how many normal people it serves since we seem to be eating for plenty at the moment!)
- 400g of beef tenderloin (cut into thin slices)
- 10 Chinese cabbage leaves (remove some of mid part, the rib & cut in slices)
- 1 big TBL brown sugar
- 2 TBL oyster sauce
- 2 TBL sake
- 1/4 cup soya sauce
- 2 tsp brown rice vinegar
- 2 TBL grated ginger
- 2 crushed garlic cloves
- 2 TBL chopped chives
- some nut oil for frying
*Cook 1 cup of short grain rice (follow instructions on the pack).. When it's cooked, add 2 tsp of rice vinegar and blend well with a wooden spoon before serving..
In a bowl, mix the sugar, oyster sauce, sake, soya and vinegar.. Mix everything until the sugar is dissolved, then add the meat, cover and let it marinate for about 15 minutes.. Drain the meat, but make sure to reserve the juices for later..
Heat a generous amount of nut oil in a wok, add ginger and garlic, fry it a just a little before adding the meat and stir-fry for a few minutes.. Add the cabbage and the reserved marinade and cook until the sauce thickens over medium-high heat.. Take it off the heat, place it on to top of your rice, and sprinkle with chives.. Delish!
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