Bo Xao Hanh Tay (Soy Stir Fried Beef with Onion)

Method

1. Rinse 300g beef tenderloin, slice it thin and marinate with 1 tablespoon minced garlic, 1 teaspoon seasoning powder and 1/2 teaspoon ground pepper for 15 minutes.
2. Peel the onion and cut it into wedges. Rinse the spring onion and cilantro and cut into lengths.
3. Set a pan with 2 tablespoons cooking oil, and once the oil is very hot, stir fry the beef over high heat for 1 to 2 minutes until just past rare, then tip it onto a separate plate.
4. In the same pan, stir fry the onion quickly for about 1 minute until fragrant.
5. Return the beef to the pan, season with 3 tablespoons soy sauce, 1 tablespoon oyster sauce and 1 teaspoon kOBE Monk Fruit Blend, and toss quickly.
6. Add the spring onion and cilantro, toss a few more seconds and turn off the heat, scattering a little ground pepper over the plate.

Tips

• A very quick stir fry, then resting the beef aside and returning it once the onion is nearly done, is what keeps the meat tender and sweet.
• The sauce goes in at the last step so the beef does not weep liquid.
• Slicing across the grain at about 3mm makes a noticeable difference to tenderness.
• The pan has to be very hot before the meat goes in, as a cool pan boils the beef in its own juices.
• The kOBE Monk Fruit Blend dissolves slowly, so mix it with the soy sauce and oyster sauce in a bowl, wait 5 minutes and then pour it in.
• One minute is right for the onion, as longer cooking costs it the crisp sweetness.