Daqian Beef Tenderloin Recipe

Trim and slice

Pat the beef tenderloin dry with paper towels. Trim any silver skin and excess fat. Slice into 1-inch thick medallions (about 8–10 pieces per pound).

Place the beef medallions in a bowl. Add light soy sauce, Shaoxing wine, cornstarch, egg white, white pepper and salt. Mix thoroughly until evenly coated. Cover and refrigerate to marinate for 20–30 minutes while you prepare the other components. The egg white and cornstarch will give the exterior a velvety texture when seared.

Prepare aromatics: mince garlic and ginger. Trim scallions and slice green parts into 1" lengths; reserve some green tops for garnish. Slice the red bell pepper into thin strips. Keep vegetables ready near the stove — they cook quickly.

In a small bowl combine dark soy sauce, oyster sauce, honey, rice vinegar and chicken stock (or water). Stir to dissolve the honey and blend flavors.

Make a cornstarch slurry by mixing 1 tsp cornstarch with 1 tbsp cold water until smooth. Have it ready near the stove to thicken the sauce at the end.

Heat a large heavy skillet or wok over medium-high heat until very hot. Add 2 tablespoons vegetable oil and swirl to coat.

Working in a single layer (cook in two batches if necessary), add the marinated beef medallions to the pan. Sear without moving for 1 minute to develop a crust, then flip and sear the other side 30–45 seconds for medium-rare. Adjust time if you prefer more well-done. Remove seared beef to a plate and tent loosely with foil to rest.

Reduce heat to medium. If pan is dry, add another 1 teaspoon oil. Add minced garlic and ginger and cook, stirring, for 20–30 seconds until fragrant but not browned.

Add sliced red bell pepper and the white parts of the scallions. Stir-fry for 30–45 seconds just to soften and retain color.

Pour the prepared glaze mixture into the pan and bring to a gentle simmer, scraping any browned bits from the bottom with a wooden spoon — these add flavor.

Give the cornstarch slurry a quick stir, then slowly pour it into the simmering sauce while stirring. Cook for 30–60 seconds until the sauce thickens to a glossy coating that clings to the back of a spoon.

Return the seared beef and any accumulated juices to the pan. Toss gently to coat each piece with the glaze and warm through, about 30 seconds. Stir in 1 tablespoon butter (optional) and 1/2 teaspoon sesame oil for extra sheen and richness.

Taste and adjust seasoning: add a pinch of salt if needed or a few drops of rice vinegar to brighten. Add scallion greens and toss once to combine.

Transfer to a serving platter. Garnish with chopped cilantro and reserved scallion tops. Serve immediately with steamed rice or noodles.