This recipe is definitely not mine and I know for sure it is a recipe by a good-friend of my parents, Aunty Ani. I remember looking forward going to her house every time she invited my parents over. Sometimes, its just the adults but I insist on coming. I know, I can be quite shameless but she is such a great cook that I really love going to her place.
Anyhoo, I didn’t ask for her permission to share this recipe. Yikes! So, this recipe is as stolen as it can get. lol. This is the recipe that if you are super lazy to cook but wanted to cook something nice but doesn’t take a lot of your time to make it; yes! this is THE RECIPE.
As usual, I wouldn’t waste any of your time – the recipe.
INGREDIENTS
300g beef tenderloin, thinly sliced
6 cloves of garlic
3 inch of ginger
2 tbsp ground black pepper
4 tbsp of oil
1 bottle of oyster sauce (I used Lee Kum Kee- 255g)
1.5litre of water
3 tbsp cornstarch, dilute it with 3 tbsp of water
a handful of dried mushroom
250g of spaghetti
Condiments : Coriander leaves, fried shallots, and chilli.
STEPS
- Prep: Pound garlic and ginger in a mortar and pestle until broken down (not into a paste ya).
- Prep : Marinade the beef with the garlic-ginger mixture and 2 tbsp of ground black pepper. Refrigerate and marinade it for 30 mins or more.
- Heat up oil in a pot (enough for 1.5litre of water) and add in the beef that has been marinated. Sauté it till it’s fully cooked.
- Add in 1.5 litre water, oyster sauce, cornstarch, and dried mushroom.
- Let it boil and stir when needed. Once boiled, reduced the heat and let it simmer for 10-15 minutes.
- Once done, you can enjoy this soup with a bowl of spaghetti and some condiments.
Notes:
Beef : Whenever I use beef and requires it to cook in a short time (btw, 10-15minutes is short), I always take the tenderloin out and thinly slice it. I don’t enjoy chewing tough meat. So, do go for the beef tenderloin (Batang Pinang).
Ginger: If you prefer this to be less ginger-ish, you can reduce the amount of ginger to 2inch or even 1. I love that peppery kick you get from the ginger. So, I tend to use more.
Cornstarch : To those who hardly cook, the reason of this cornstarch is to thicken the soup. So, if you find 3tbsp of cornstarch is not enough/too thicken, you can tweak it.
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