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Beef Preparation

  • US Beef Tenderloin, cut into large dice 350 g
  • Worchestershire Sauce 5 ml
  • Black Peppercorns, crushed 3 g
  • Xiao Shing Wine 15 ml
  • Sesame Oil 5 ml

Vegetable Preparation

  • Canola Oil 30 ml
  • White Onions, cut into quarters 70 g
  • Garlic Cloves 10 g
  • Dried Red Chillies 10 g
  • Red Bell Peppers, large dice 30 g
  • Green Bell Peppers, large dice 30 g
  • Chilli Oil 10 ml
  • Black Peppercorns, crushed 5 g
  • Water 60 ml

Presentation

  • Coriander Leaves 3 g
  • Mantou Bun 4 pc
  1. Beef Preparation

    • Combine Knorr Liquid Seasoning, Worcestershire sauce, crushed peppercorn, wine and sesame oil. Taste and adjust seasoning.
    • Add the beef to the mixture. Let it stand for about 5 minutes.
    • Heat oil to 365F. Flash fry the beef in the hot oil. Set aside over a strainer.
  2. Vegetable Preparation

    • In a separate wok, heat oil.
    • Sweat the onions, garlic, chillies and bell peppers.
    • Add the crushed peppercorn and cook until fragrant.
    • Add the beef to the wok.
    • Dilute Knorr Demi Glace Sauce Mix in 60 mL water.
    • Add the diluted Knorr Demi Glace Sauce Mix and Knorr Oyster Flavoured Sauce. Taste and adjust seasoning.
    • Drizzle with chilli oil.
  3. Presentation

    • Transfer beef onto plate and garnish with coriander leaves.
    • Serve with steamed or fried mantou buns.