Ingredients

• 1 kilo beef tenderloin, sliced
• 5 teaspoons rice vinegar
• 1/2 cup soy sauce
• 2 tablespoons honey (alternative)
• 2 tablespoons minced ginger
• 1/2 teaspoon cayenne pepper
• 1 teaspoon ground cumin
• 4 teaspoons cornstarch diluted in 3 tablespoons cold water
• 1/2 cup chopped scallions
• 2 teaspoons minced garlic
• 2 teaspoons sesame oil
• Salt and pepper to taste
• 3 tablespoons cooking oil

 

Instruction

1. Make the marinade by combining vinegar, soy sauce, 1 tablespoon ginger, honey, and cayenne pepper in a mixing bowl. Mix well.
2. Put the beef slices in the bowl with marinade. Make sure that the beef are coated properly. Cover the bowl with a cling wrap. Refrigerate for at least an hour.
3. Remove the beef from the fridge and wait until it reaches room temperature.
4. Heat the oil in a large frying pan or wok.
5. Once the oil is hot, gradually put-in the beef slices one batch at a time depending on the size of your wok. Stir fry for 2 minutes.
6. Remove the beef and set aside.
7. Using the remaining cooking oil in the pan, saute the garlic, remaining ginger, and scallions for 40 to 60 seconds.
8. Add the beef back in the wok and pour-in the sesame oil. Add cumin, salt and pepper.Stir.
9. Pour-in the cornstarch diluted in water. continue to stir fry for 1 minute.
10. Transfer to a serving plate. Serve.