Ingredients
Wash 500 g (about 1 lb) of beef tenderloin and prepare 100 g (about 2 large) eggs.
Seasonings
4 g baking soda, 1 piece ginger, 1 scallion, 1 teaspoon each sugar, MSG, spiced salt, and Worcestershire sauce, 1/2 tablespoon each soy sauce and Shaoxing wine, 5 tablespoons cornstarch, 1500 g (about 3 1/3 cups) peanut oil.
Instructions
1. Slice the beef tenderloin into 50 g (about 1.8 oz) pieces, then use the back of a knife to tenderize each piece by pounding it crosswise and lengthwise. Marinate with baking soda, MSG, soy sauce, Shaoxing wine, sugar, and lightly crushed ginger and scallions for 1.5 hours.
2. Beat the eggs, then mix in 3 tablespoons of cornstarch to form a batter. Add the marinated beef and coat evenly, then dust each slice with dry cornstarch.
3. Heat peanut oil in a wok to 350°F (180°C), then add the beef fillet and deep-fry until golden brown. Remove and cut each piece into 3 slices before arranging on a plate. This dish is crispy on the outside, tender on the inside, and wonderfully savory and delicious.