Sautéed beef tenderloin with red peppers / garlic crema / hoisin / pico de gallo / crispy onions / lettuce / pickled carrots & daikon.

Mise en Place — Ingredients

• ☐ 200 g beef tenderloin, 1" cubes
• ☐ 30 g red bell pepper, batonnet
• ☐ 15 g garlic, minced
• ☐ 20 ml hoisin
• ☐ 10 ml soy sauce
• ☐ 10 ml oyster sauce
• ☐ Crispy fried shallots
• ☐ Pico de gallo
• ☐ 2 flour tortillas, 6"

Tools

• ☐ Carbon steel wok
• ☐ Wok ring
• ☐ Long-handled spider
• ☐ Squeeze bottles

Method

1. Season. Toss beef with pinch sugar, soy, white pepper. Rest 10 minutes.
2. Heat. Wok over max flame until smoking. Add neutral oil — smoke means ready.
3. Sear. Drop beef in single layer. Do not stir for 30 seconds. Then toss.
4. Shake. Add peppers and garlic. Shake the pan, do not stir.
5. Glaze. Hit with hoisin and oyster sauce. Toss to coat. Pull medium-rare.
6. Build. Warm tortilla. Garlic crema base. Beef. Pico. Crispy shallots.