Beef Tenderloin Stir-Fry 蒜香鮮菇牛柳粒 is a very simple and quick dish that goes really well with rice. I’ve always loved beef with mushrooms. Doesn’t matter what kind of mushrooms, I think they all go with beef.
Mushrooms are a great flavour enhancer plus they can absorb the flavours of the beef and the sauce. So, most times when I make beef, I’ll instinctively add mushrooms as well. This time, I splurged from using my usual flank steak for stir-fries to using tenderloin. I cut the tenderloin into cubes instead of the thin slices because tenderloin is already tender so there’s no need to slice it thin. Plus, the thicker the meat, the more juice it can retain. Making it this way, it’s kind of like eating steak, but not really. Sometimes I find eating a piece of steak a bit too heavy for me. Hence, making this dish and pairing it with rice is perfect for my steak craving.
I always have a bottle of sweet soy sauce in my pantry for when I want to make a quick stir-fry dish. My go-to brand for sweet soy sauce is Lee Kum Kee. For me, it has the perfect sweetness and savory balance. Although I can mix soy sauce and sugar myself, this product saves me time and offers me consistency. Sometimes when I cook and especially when I’m testing recipes, the flavours don’t always come together. That’s when I add 1-2 teaspoons of Lee Kum Kee Sweet Soy Sauce and then at least the dish will taste alright and nothing goes to waste. I highly recommend having this in your pantry too! (And I didn’t get paid to write this part!)
My Beef Tenderloin Stir-Fry 蒜香鮮菇牛柳粒 is not just for the busy people who have little time to cook. Everyone needs some recipes that taste great, healthy and use very little time to make so that you can take a bit of a break!
Looking for more recipe ideas? Check out my quick and easy recipe collection.
Beef Tenderloin Stir-Fry 蒜香鮮菇牛柳粒
Ingredients
- 450 g Beef tenderloin
- 4 Shiitake mushrooms
- 1 pkg Beech mushrooms
- 6 cloves Garlic
- 1 stalk Green onions
- 1 tbsp Sweet soy sauce (or 1 tbsp light soy sauce and 1 tsp sugar)
- 1 tbsp Oyster sauce
- 1 tbsp Shaoxing wine
- 2 tbsp Oil
- 1 tsp Salt
- ¼ tsp Ground black pepper
- ½ tsp Garlic powder
Instructions
- Slice garlic into thin slices and set aside
- Chop green onions and set aside
- Cut beef tenderloin into 1” cubes, season with salt, black pepper and garlic powder. Set aside
- Clean and cut mushrooms to your desired size and dry in colander
- Turn heat to medium, heat wok, add 2 tbsp oil and add garlic slices.
- Fry until lightly golden and remove from wok
- Be sure to have approx. 1 tbsp of oil still in the wok. Turn heat to high
- Once your wok is hot, add the beef. Arrange in a single layer and do not move it around for 40 seconds
- Flip the beef over and let it fry for another 40 seconds, stir-fry for another 20 seconds to somewhat sear the other sides. Remove from wok
- Add mushrooms to the wok, add 1 tbsp Shaoxing wine, 1 tbsp sweet soy sauce, 1 tbsp oyster sauce and stir-fry for 1 minute
- Add the beef into the wok and stir-fry for 1 minute or until the beef reaches your desired doneness
- Turn off heat, add sliced garlic and green onions. Mix well
- Serve
Leave a Reply