Beef:
• Slice 600gm of beef tenderloin, scotch or sirloin, against the grain into
thick slices about the size of a large postage stamp.
• Place beef in marinade, mix well to coat meat and refrigerate for 20 minutes.

Chilli Glaze:
2 tbsp of fresh lime juice
1 tbsp thick red chilli sauce
1 tsp fish sauce
1 tsp rice vinegar
1 tsp sugar
Mix well, place in a small bowl and set aside.

• Place 225-250 ml vegetable cooking oil into a hot wok or large frying pan and heat until starts to smoke.
• Add meat to the wok and fry for one minute, stirring constantly.
• Remove wok from heat and strain contents over a strainer, and discard oil.
• Return meat to the hot wok and drizzle with approximately 1 tablespoon of the chilli glaze. Heat and toss continually for one minute.

To Serve
• Arrange beef on a plate of baby green salad or vegetables together with steamed jasmine rice.
• The remainder of the marinade can be used as a dipping sauce and served in a small bowl on the side.

Recipe by James Tan
Head Chef, Yum Cha Dragon Chinese BBQ & Restaurant