According to Chef Boy Logro always check the meat for marbling and firmness.
The marbling refers to the fat lining the steak cut while the firmness refers to the texture
which should be compact to deliver great tasting cuisines.Ingredients:
- 500 grms. beef tenderloin, shred cut
- 1 k swamp cabbage
- 2 cups chicken stock
- 1 tbspn. oyster sauce
- 1 tbspn. Japanese soy sauce
- 1 tbspn. dark mushroom sauce
- 1 tspn. Chicken powder
- 50 grms. cornstarch
- 1 tspn. baking soda
- 1 tspn. Salt
- 1 tspn. White pepper
- 1 jigger Chinese wine
- 1 liter cooking oil
- 1 tbspn. ginger puree
- 1 tbspn. garlic puree
- 10 grms. kinchay
- Marinate shredded beef tenderloin in oyster sauce, Japanese soy sauce, dark mushroom soy sauce, salt, white pepper, Chinese wine and cornstarch.
- Blanch into fat-heated cooking oil and set aside.
- Blanch the swamp cabbage into boiling water with baking soda for 3 seconds then soak into ice cold water.
- Stir-fry with ginger puree and garlic puree the blanching kangkong, and flambé with Chinese wine. Season with salt, pepper and chicken powder.
- Place on plate over the top with stir-fried shredded beef, ang garnish! with kinchay.