My adaptation of a popular stir-fried dish is extremely simple to make. What makes the recipe so versatile is that any fresh vegetable can be used.


  • 300 gms beef tenderloin, sliced

  • Marinade:

  • 1/4 teaspoon freshly ground black pepper

  • 1 tablespoon light soy sauce

  • 1 tablespoon cornflour

  • 1 whole egg white (optional)

  • 1 teaspoon sesame oil

  • 3 tablespoons oil (for frying)

  • 2 cloves garlic, chopped

  • 1 fennel bulb - sliced

  • 1 capsicum - sliced

  • 1 tablespoon black pepper - crushed - this is extra (optional)

  • 2 tablespoons fish sauce

  • 1 tablespoon kicap manis


  • 1.

    Marinate beef slices with black pepper, light soy sauce, cornflour, egg white and sesame oil.

  • 2.

    Set aside for at least ½ hour in the fridge.

  • 3.

    Heat 3 tablespoons of oil in a wok or frying pan over a high flame.

  • 4.

    Sear the beef for 1 to 2 minutes on both sides.

  • 5.

    Remove and set aside by tenting it with foil.

  • 6.

    In the remaining oil (add more if needed), stir fry the garlic, sliced fennel and freshly crushed black pepper over a medium heat for 5 minutes.

  • 7.

    Add capsicum, fish sauce and kicap manis.

  • 8.

    Fry for 2 minutes.

  • 9.

    Add beef, stir till well mixed.

  • 10.

    Serve with rice.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 660kj
  • Fat Total 50g
  • Saturated Fat 13g
  • Protein 34g
  • Carbohydrate 17g
  • Sugar 8g
  • Sodium 1808mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This stir-fried dish can be served with udon noodles or plain fried rice noodle (kway teoh).

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