Name: Peppercorn Beef Tenderloin with Mantou Buns
Yield: 5
Ingredients: 350.0g US Beef Tenderloin, cut into large dice; 15.0ml Knorr Liquid Seasoning 3.8L; 5.0ml Worchestershire Sauce; 3.0g Black Peppercorns, crushed; 15.0ml Xiao Shing Wine; 5.0ml Sesame Oil; 30.0ml Canola Oil; 70.0g White Onions, cut into quarters; 10.0g Garlic Cloves; 10.0g Dried Red Chillies; 30.0g Red Bell Peppers, large dice; 30.0g Green Bell Peppers, large dice; 10.0g Knorr Demi Glace Sauce Mix 1kg; 15.0ml Knorr Oyster Flavoured Sauce 1kg; 10.0ml Chilli Oil; 5.0g Black Peppercorns, crushed; 60.0ml Water; 3.0g Coriander Leaves; 4.0pc Mantou Bun

Bring Asian flavours into the kitchen with this no-fuss peppercorn beef tenderloin. Beef is best marinated for a long time and can be made ahead for easier preparation.

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Preparation

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

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Peppercorn Beef Tenderloin with Mantou Buns

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Ingredients

Beef Preparation

Vegetable Preparation

Presentation