Pan-fried Beef Tenderloin with Tofu, Mushroom, and Fresh Shrimp Soup
Materials
| Beef Tenderloin | 300g |
| Salt | a pinch (to taste) |
| Cooking Wine | 2 tablespoons |
| Cornstarch | 1/2 tablespoon |
| Fresh Shrimp | 3 pieces |
| Broccoli | 8 stalks |
| Egg Tofu | 1 block |
| Black Pepper | 1/3 tablespoon |
| Sugar | 1/2 tablespoon |
| Garlic | 2 cloves |
| Sesame Oil | 1/2 tablespoon |
| Black Pepper Sauce | store-bought |
How To Make
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Prepare your ingredients: Slice the beef tenderloin (ask your butcher to do it), gently pound with a meat mallet. Marinate with salt, sugar, and black pepper for half an hour in the fridge. Add half a spoon of cornstarch and mix well. Pan-fry until both sides are cooked and slightly crispy. Blanch the broccoli in boiling salted water with a bit of oil for 2-3 minutes to keep it vibrant. Drizzle with store-bought black pepper sauce.
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As shown, this is the finished dish.
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Egg tofu, mushrooms, and shrimp (peeled and deveined).
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Sauté garlic until fragrant, then add the shrimp heads to extract shrimp oil. Add boiling water and simmer for about 2 minutes. Remove the garlic and shrimp heads, then add sugar and a pinch of salt. Add egg tofu and mushrooms, cooking for another 2 minutes, then add broccoli and shrimp for 1 minute before serving with a drizzle of sesame oil.
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The soup is very flavorful.
