Ingredients
200 g (about 7 oz) onion, 150 g (about 5 oz) beef tenderloin, 15 g (about 1/2 oz) cilantro cut into sections, 1 egg white.
Seasonings
Salt 1/2 teaspoon, MSG 1/2 teaspoon, sugar 1/2 teaspoon, cooking wine 1/2 teaspoon, cornstarch 1/2 teaspoon, a pinch of white pepper, chicken bouillon 1 teaspoon, soy sauce 1 teaspoon, sesame oil 1 teaspoon, water and cornstarch slurry as needed, vegetable oil 3 tablespoons.
Preparation
1. Peel the outer skin from the onion, rinse it clean, cut it in half, then slice into thin strips.
2. Remove the sinew from the beef tenderloin, rinse, drain, and cut into 5 cm (about 2-inch) long strips. Place in a bowl, add egg white, a pinch of white pepper, salt, and cornstarch, then mix well to coat.
Steps
1. Heat vegetable oil in a wok over medium heat until it reaches about 30% hot (just warm), then add the shredded beef and stir-fry until it changes color and separates.
2. Add the shredded onion and stir-fry until softened and slightly translucent, then splash in the cooking wine and stir-fry until well combined.
3. Add salt, sugar, soy sauce, MSG, and chicken bouillon to adjust the flavor, then sprinkle with ground white pepper.
4. Thicken with a water-starch slurry, drizzle with sesame oil, sprinkle with cilantro segments, then remove from the wok and plate to serve.