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Ma la beef tenderloin

Serves: 2-3

Duration: 30 minutes

Difficulty: Easy

Ingredients

  • 2 tbsp vegetable oil
  • 200g beef tenderloin strips
  • 20g thinly sliced fresh green and red bird's eye chillies
  • 5 chilli bean sauce
  • 1/2 tsp salt
  • 1/2 tsp white pepper
  • 5g sliced ginger
  • 5g thinly sliced spring onion
  • 5g thinly sliced garlic
  • 1/2 tsp potato starch or cornstarch
  • 35ml cold water
  • 3 thinly sliced aubergines
  • vegetable oil

Ma la is a much celebrated regional sauce in Sichuan cuisine, the term ‘ma la’ is a combination of two Chinese characters: “numbing” and “spicy”, referring to the resulting mouthfeel. Hutong’s head chef Fei Wang has developed his own technique to achieve a version of the sauce with an authentic spicy flavour which perfectly complements the texture of beef tenderloin.

1. Heat a non-stick pan with 2 tablespoons of vegetable oil, then pan fry the beef tenderloin for 5 minutes.

2. Add the remaining ingredients and keep stirring for 5 minutes on a high heat, being careful they don’t burn.

3. In a separate bowl, stir the potato starch and water until mixed. Add the mixture to the pan and stir for 2 minutes until the sauce thickens.

4. Warm up the oven or steamer and place the sliced aubergine into the steaming tray. Let them steam for 2-3 minutes until soft.

5. Place the aubergine at the bottom of the serving plate, add the ma la beef and garnish with spring onion.

Ingredients

  • 2 tbsp vegetable oil
  • 200g beef tenderloin strips
  • 20g thinly sliced fresh green and red bird's eye chillies
  • 5 chilli bean sauce
  • 1/2 tsp salt
  • 1/2 tsp white pepper
  • 5g sliced ginger
  • 5g thinly sliced spring onion
  • 5g thinly sliced garlic
  • 1/2 tsp potato starch or cornstarch
  • 35ml cold water
  • 3 thinly sliced aubergines
  • vegetable oil

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