6 Servings 20 min Cook
21 Oz Beef Tenderloin
1/4 Cup Oyster Sauce
1 Tbsp Soy Sauce
1 Tbsp Fish Sauce
1 Dash Salt
1 Dash Pepper
2 Clove Garlic
1 Tsp Sesame Oil
1/4 Cup Lime Juice
2 Tbsp Sugar
1/2 Pepper Red Peppers
1 Tbsp Olive Oil
2 Medium (2-1/2" dia) Onions
Combine sauces, garlic, sugar and sesame oil in a bowl.
Season with salt and pepper.
Add beef.
Cover with plastic wrap.
Refrigerate for 4 hours.
To make lime dipping sauce, combine lime juice, sugar and chilli in a small bowl.
Season with salt and white pepper.
Stir until sugar dissolves.
Cover with plastic wrap.
Refrigerate until required.
Heat a non-stick wok on high.
Spray with oil.
Drain beef, reserving marinade.
Stir-fry onion for 3 minutes or until brown.
Transfer to a plate.
Spray wok with oil.
Stir-fry one-third of beef for 2 minutes each side or until cooked to your liking.
Transfer to plate.
Repeat with oil and remaining beef, in 2 batches.
Return onion and beef to wok.
Add marinade and combine.
Cook unitl marinade is well heated through.
Enjoy!
