Preparation time
15 minutes
Cooking time
20 minutes
Serves
2 people as part of a shared meal
A rich red variety with a peppery core of fruit like Shiraz is a proven partner with Asian food. Make sure the wine is not too tannic as it will clash with and accentuate the spices.
250g beef tenderloin fillet, sliced into 5 pieces
Pinch salt
1 brown onion, quartered
2 tbsp vegetable oil
2 garlic cloves, thinly sliced
10g black beans
50g bitter melon, diced
1 tbsp Lee Kum Kee Premium Oyster Sauce
1/2 tsp Lee Kum Kee Guizhou Style Black Bean Chilli Sauce
1/2 tsp sugar
1/2 tsp soy sauce
Drizzle sesame oil
Pinch white pepper
200g chicken stock
1/2 tsp potato starch mixed with water to create a liquid paste
2 medium white mushrooms, thinly sliced
- Pre-heat a grill plate on medium heat. Sprinkle beef with salt, cook for 2 minutes each side or until cooked to your liking. Set aside to rest, covered loosely with foil.
- Thinly slice ¾ of the onion. Heat 1 tbsp oil in a small saucepan over high heat, add sliced onion, garlic, black beans and bitter melon. Cook, stirring for 3 minutes. Add Lee Kum Kee Premium Oyster Sauce, Lee Kum Kee Guizhou Style Black Bean Chilli Sauce, sugar, soy sauce and sesame oil. Season with pepper. Cook for a further 2 minutes, add chicken stock. Simmer for 5 minutes or until reduced by half, then stir in potato starch mixture.
- Finely dice remaining onion. Heat remaining oil in a frying pan over medium heat. Add onion and cook for 3-5 minutes or until lightly golden. Add mushrooms, cook, stirring, for 2–3 minutes or until cooked. Transfer to a serving plate.
- Place beef fillet on onion and mushroom, drizzle sauce over beef.