Stir-fried Beef Cubes with Garlic Chips

Preparation

For fresh beef tenderloin, chill it in the fridge until firmer, then take out and cut into suitably sized cubes.

If frozen, it's best to cut it while slightly thawed.

Beef is much easier to cut when slightly firm; just make sure it's fully thawed before cooking. The cubes shouldn't be too large or too small, or they'll lose the proper texture.

If you don't mind whether the beef cubes are perfectly square, you can skip this step and just cut and cook directly.

Once the beef is thawed, season with the seasonings above, adding the potato starch last, and marinate for 30 minutes.

Cut the spring onions into sections and set aside.

Slice the garlic and set aside.

Fry the garlic chips until fragrant and blanch the beef in oil

Blanch the garlic slices in boiling water for two minutes, remove, drain and pat dry with kitchen paper. Then heat an oiled wok and fry all the garlic slices over low heat until golden, stirring constantly. Once golden, drain and set aside.

Blanch the beef cubes in oil over medium-high heat until about 50% cooked.

Alternatively, pan-fry the beef cubes until browned.

Finishing

Pour off the excess oil, start the wok with the spring onion whites, then add the beef cubes and stir-fry through until tender.

The beef should be braised over low heat until tender.

Add half of the garlic chips, season to taste (amounts beyond the listed) with salt, chicken powder, sugar and dark soy sauce, and finally add about 1 tsp of Worcestershire sauce for colour and flavour.

After plating, sprinkle the remaining garlic chips on top and it's done.