Wok-Fried Diced Beef Tenderloin — Whip It UP!

Wok-Fried Beef Tenderloin

With Sliced Garlic In Black Pepper Sauce

By Executive Chef Leong Chee Yeng, Jade Restaurant, The Fullerton Hotel Singapore

Cooking time: 15 minutes
Difficulty: 3/5
Cost: <$20


800g               beef tenderloin (diced)

2½ teaspoon Maggi seasoning
½ teaspoon    cornstarch

100g               garlic (sliced)
200g              eggplant (diced)

30g                 garlic (minced)
30g                 shallots (minced)

30g                 black pepper (crushed)
1 tablespoon  oyster sauce
5g                    chicken powder

100g               onion (diced)
100g               yellow pepper (diced)
50g                 spring onion (roughly chopped)

10ml               vegetable oil
50g                 butter
10ml               water
20ml              Hua Tiao wine

Thickening agent
10g                 potato starch
20ml              water
[Mixed together]

executive chef leong chee yeng jade restaurant the fullerton hotel
Executive Chef Leong Chee Leong helms the kitchen at Jade Restaurant.


1. Season the beef tenderloin with A. (2 teaspoon of Maggi seasoning and ½ teaspoon corn starch) for 30minutes.

2. Add oil to a heated wok and deep fry B. (sliced garlic and eggplant) until golden brown.

3. Add the marinated beef tenderloin and sear until medium rare. Remove and set aside.

4. To make black pepper sauce add butter to a heated wok and sauté C. (minced garlic and shallots) until fragrant. Add D. (crushed black pepper, oyster sauce, chicken powder), remaining Maggi seasoning, and water.

5. Add reserved beef tenderloin and E. (onions, yellow pepper and spring onions) in black pepper sauce.

6. Thicken the sauce with potato starch water.

7. Finally stir in Hua Tiao wine before plating.

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