Fillet Beef Cantonese Style Recipe

Name: Fillet Beef Cantonese Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 g (2/3 lb.) beef tenderloin; 3/4 c. shredded onions; 1 Tbsp. soy sauce; 1 Tbsp. water; 1/2 Tbsp. cooking wine; 1/2 Tbsp. cornstarch; 2 Tbsp. water; 1 1/4 Tbsp. soy sauce; 1 Tbsp. ketchup; 1 Tbsp. hot red pepper; 1/2 Tbsp. sugar; 1/2 Tbsp. vinegar

Servings: persons

300 g (2/3 lb.) beef tenderloin
3/4 c. shredded onions
1 Tbsp. soy sauce
1 Tbsp. water
1/2 Tbsp. cooking wine
1/2 Tbsp. cornstarch
2 Tbsp. water
1 1/4 Tbsp. soy sauce
1 Tbsp. ketchup
1 Tbsp. hot red pepper
1/2 Tbsp. sugar
1/2 Tbsp. vinegar

1
Wash the beef, then cut into long strips.
2
Marinate in 1 tablespoon soy sauce, 1 tablespoon water, cooking wine and cornstarch for 30 minutes.
3
Heat the wok and add 1 cup of oil.
4
Fry the beef until it is done medium; remove and drain.
5
Heat the wok, then add 2 tablespoons of oil.
6
Stir-fry the onions until cooked. Add remaining ingredients and bring to a boil.
7
Mix in the beef and stir quickly.
8
Remove and stir.

230

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 300 g (2/3 lb.) beef tenderloin, 3/4 c. shredded onions, 1 Tbsp. soy sauce, 1 Tbsp. water, and more.

Yes, Fillet Beef Cantonese Style falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fillet Beef Cantonese Style

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