Crispy Fried Beef Tenderloin

Name: Crispy Fried Beef Tenderloin
Prep time: 2 h
Cook time: 15 min
Total time: 2 h 15 min
Cuisine: Chinese
Ingredients: 500 g Beef tenderloin (washed, each piece weighing 50g, pounded flat horizontally and vertically with the back of a knife); 100 g Eggs (beaten); 4 g Baking soda; 1 Ginger (smashed with a knife); 1 Scallion (smashed with a knife); 3 tsp Sugar; 3 tsp MSG; 3 tsp Huai salt; 3 tsp Worcestershire sauce; 0.5 tbsp Soy sauce; 0.5 tbsp Shaoxing wine; 5 tbsp Cornstarch; 1500 g Peanut oil (for frying)

Zhejiang-style crispy beef: marinated beef strips coated in egg batter and deep-fried until golden — crisp outside, tender within, with a sweet-savory flavor.

2h 15m

Easy

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Ingredients

Beef tenderloin (washed, each piece weighing 50g, pounded flat horizontally and vertically with the back of a knife) 500 g

Eggs (beaten) 100 g

Baking soda 4 g

Ginger (smashed with a knife) 1

Scallion (smashed with a knife) 1

Sugar 3 tsp

MSG 3 tsp

Huai salt 3 tsp

Worcestershire sauce 3 tsp

Soy sauce 0.5 tbsp

Shaoxing wine 0.5 tbsp

Cornstarch 5 tbsp

Peanut oil (for frying) 1500 g

Instructions

Marinate the beef

Cut the beef tenderloin into slices, each weighing 50g, and pound flat horizontally and vertically with the back of a knife. Add baking soda, MSG, soy sauce, Shaoxing wine, sugar, and the smashed ginger and scallion. Marinate for 1.5 hours.

Coat with batter

Beat the eggs, add 3 tbsp of cornstarch, and stir into a smooth paste. Mix in the marinated beef until evenly coated, then remove each piece and dust with cornstarch.

Deep-fry

Heat peanut oil in a wok until it reaches about 180°C (60% hot). Add the beef and fry until golden brown, then remove and drain. Cut each piece into three slices and arrange on a plate to serve.