Beef with Hot Bean Sauce
|Beef fillet||1⁄2 Pound, thinly sliced (225 Gram)|
|Dry sherry||15 Milliliter (1 Tablespoon)|
|Beef consomme||60 Milliliter (1/4 Cup)|
|Chopped garlic||1 Teaspoon (5 Milliliter)|
|Hot bean sauce||15 Milliliter (1 Tablespoon)|
|Onion||1 Large, cut into eighths|
|Cornstarch||2 Teaspoon (10 Milliliter)|
|Salt reduced soy sauce||1 Teaspoon (5 Milliliter)|
|Vegetable stock/Water||60 Milliliter (1/4 Cup)|
1 Combine sliced beef and sherry. Heat a non-stick pan, add beef and stir-fry 2 minutes. Remove from pan and set aside.
2 Reheat pan, add consomme, gatlic, hot bean sauce and onion, and simmer covered 2 minutes.
3 Return beef to pan. Blend cornstarch with soy sauce and stock. Stir in to thicken and serve at once.