Beef lovers will enjoy this recipe. Simple & easy to follow, but good result depends on quality of meat.

BEEF TENDERLOIN---CHINESE STYLE中式牛柳:

1-2 lbs. beef tenderloin or sirloin, not round steak                                                           

1 piece thinly-sliced ginger

2 -3 tbsp. cooking oil                                                             

Few slices of tomatoes for garnish

Marinade:

    ½ cup each of chopped carrots, onion and celery              

    1/3 tbsp. sugar

    ½ tsp. meat tenderizer, optional                                                     

    1 cup water                                                            

    1 tbsp. dark soy sauce

    1 tbsp. oil                                                               

    2 tbsp. tapioca starch

Sauce:

   

    3 tbsp. Worcestershire sauce                                              

    1 tbsp. tomato ketchup

    1 tbsp. sugar                                                                       

    1 tsp. sesame oil

    ¼ tsp black pepper

Slice beef into ½-inch thick and 3 ½-inch long pieces. Use the back of the cleaver or a meat hammer to pound beef slightly to tenderize. Omit tenderizer if beef is of top quality. Mix marinade ingredients together and pour over beef in a large glass bowl. Marinate 6 hours.

Discard marinade and pat dry beef with paper towels. In a large non-stick skillet, heat 2 tbsp. oil over high heat until very hot. Arrange beef in a single layer in hot oil and cook  in batches for 2-3 minutes on each side, or until golden brown, but not overcooked. Remove cooked pieces to keep warm and continue cooking the rest, adding more oil to skillet if necessary.

Mix sauce ingredients together and add into skillet. Bring sauce to boil, and then return beef to pan. Toss well together to coat meat with sauce. Serve immediately.