Ingredients
g
2 lbs (907g) beef tenderloin
F
For the Marinade:
s
1 tbsp salt
b
1 tsp baking soda
c
2 tbsp custard powder
c
2 tbsp corn starch
e
1 egg
w
½ cup water
F
For the Sauce:
t
1 tin tomato paste
H
½ cup HP sauce
s
2 ½ tbsp sugar
w
1 ½ tbsp worcestershire sauce
v
1 cup vegetable stock
Directions
1
Cut your beef tenderloin into ½ inch pieces.
g
2 lbs (907g) beef tenderloin
2
Season with salt, baking soda, custard powder, corn starch, an egg, and water.
s
1 tbsp salt
b
1 tsp baking soda
c
2 tbsp custard powder
c
2 tbsp corn starch
e
1 egg
w
½ cup water
3
Mix well and let this sit for at least 2 hours but ideally overnight. The water will hydrate the beef, making it extremely tender when cooked.
4
The next day, place your meat one at a time over a medium heat pan. After about 2 minutes, flip and continue cooking another 2 minutes until the steak is cooked to medium. Then set aside.
5
For the Sauce:
1
In a bowl, mix together your sauce ingredients.
t
1 tin tomato paste
H
½ cup HP sauce
s
2 ½ sugar
w
1 ½ worcestershire sauce
v
1 cup vegetable stock
2
Add the sauce into a medium heat pan and heat it up until bubbling.
3
Add the meat back in and mix until well combined and the sauce coats each piece of meat.
4
Serve meat on top of a bed of onions and enjoy.
