Description Edit

Shredded beef tenderloin in Beijing-style sauce

Ingredients Edit

Seasoning Edit

Sauce 1 Edit

Sauce 2 Edit

Directions Edit

  1. Wash the dry black fungus, soak till become soft, wash again, shredded.
  2. Wash and wipe the beef tenderloin, shred, marinate ½ hour with seasoning.
  3. Shred the spring onion into short stalks, cut garlic into small slices.
  4. Heat wok with 3 tbsp of oil, stir fry the shredded beef until 80% done.
  5. Add garlic and sauce (1) , stir fry for a while.
  6. Pour the shredded fungus and spring onion, stir fry then add sauce (2).
  7. Stir fry all materials for 1 minutes, dish up and serve.
Community content is available under CC-BY-SA unless otherwise noted.