225g(1/2 lb.) beef tenderloin, 1 pack of lily bulbs, 1 red bell pepper, 2 stalks of green onions, 1 cup of oil.
SEASONINGS:
(1) 1T Chinese rose wine, 1/4T soy sauce, 1/2T sugar, 1T cornstarch, 1t sesame oil, some lemon juice.
(2) 1T Chinese rose wine, 1/2T salt, some ground white pepper, 1/2T cornstarch, 1/2T water.
PREPARATION :
1. Rinse and slice tenderloin; Marinate in seasoning (1) for 20 minutes.
2. Rinse and tear lily bulbs into petals; Trim off rotten edges.
3. Rinse, seed and cut red bell pepper into slices; Rinse and cut spring onions into sections.
4. Add seasoning (2) to a bowl and mix well.
5. Heat a wok with 1 cup of oil over a high heat; Turn to a medium heat; Jiggle sliced tenderloin in the oil briefly; Remove and drain.
6. Set the oil aside, leaving 2t oil; Heat the wok over a high heat; Stir-fry spring onions till fragrant; Return to the tenderloin to the wok; Add mixed seasoning (2); Stir-fry till the sauce has thickened; Turn to a medium heat; Add lily bulbs and stir-fry over a low heat breifly. Ready to serve.
