| Ingredients: | |||
| Beef Tenderloin | 240g | Dried Beancurd (shredded) | 2 |
| Garlic (finely chopped) | 1/2 tsp | Celery (shredded) | 150g |
| Carrot (shredded) | 75g | Wine | Dash |
| Red Chilli (shredded) | 1 | ||
| Marinade: | |||
| Sugar | 1/2 tsp | Oil | 2 tsps |
| Cornflour | 1 tsp | Pepper | Pinch |
| Light Soya Souce | 1/2 tbsp | ||
| Seasonings: | |||
| Salt | 1/4 tsp | Seasame Oil | Dash |
| Sugar | 1/2 tsp | Pepper | Pinch |
| Cornflour | 1/2 tsp | Water | 3 tbsp |
| Light Soya Souce | 1 tbsp | ||
| Method: | |
| 1. | Rinse and dry beef tenderloin. Shred beef and blend in marinade. |
| 2. | Heat up 2 tbsps of oil to fry garlic and chilli, add the beef, sprinkle wine and stir-fry for a short while. Dish up for later use. |
| 3. | Heat up 1 tbsp of oil to fry carrot, celery and bried beancurd for a while, than add in the beef and chilli, mix well. |
| 4. | Pour in the seasonings and stir-fry until the ingredients are done. |
| Gist: | |
| 1. | Over cooked the beef will makes it tough. |