Stir-fried Beef Tenderloin and Swamp Cabbage Recipe

Stir-fried Beef Tenderloin and Swamp Cabbage

by Chef Boy Logro

Kusina Master is a 15-minute cooking show that features a step-by-step cooking guide and unfold excellent kitchen skills and unravel secrets to make cooking and food preparation effortless and fun.

Last but not the least, the Stir-fried Beef Tenderloin and Swamp Cabbage. And Chef Boy gives a tip on choosing the best tenderloin - check the meat for marbling and firmness. The marbling refers to the fat lining the strak cut; the firmness refers to the texture which should be compact and deliciously unyielding.

• 1 k swamp cabbage
• 500 grms. beef tenderloin, shred cut
• 50 grms. cornstarch
• 10 grms. kinchay
• 2 cups chicken stock
• 1 tbspn. oyster sauce
• 1 tbspn. Japanese soy sauce
• 1 tbspn. dark mushroom sauce
• 1 tbspn. ginger puree
• 1 tbspn. garlic puree
• 1 tspn. Chicken powder
• 1 tspn. baking soda
• 1 tspn. Salt
• 1 tspn. White pepper
• 1 jigger Chinese wine
• 1 liter cooking oil

1. Marinate shredded beef tenderloin in oyster sauce, Japanese soy sauce, dark mushroom soy sauce, salt, white pepper, Chinese wine and cornstarch.

2. Blanch into fat-heated cooking oil and set aside.

3. Blanch the swamp cabbage into boiling water with baking soda for 3 seconds then soak into ice cold water.

4. Stir-fry with ginger puree and garlic puree the blanching kangkong, and flambé with Chinese wine. Season with salt, pepper and chicken powder.

5. Place on plate over the top with stir-fried shredded beef, ang garnish! with kinchay.