Beef tenderloin 250 g       Beijing Spring Onion 2 stalk      Ginger 8 small slides      Slided Garlic 4 pcs

Seasoning
Light Soy Sauce 1 tbsp      Soda Power 1/4 tbsp      Sugar 1/2 tbsp      Water 1 tbsp
Conflour 1 tbsp      Sesame Oil & Pepper dash

Sauce 1
Sweet Bean Paste 2 tbsp      Yellow Wine 1 tbsp

Sauce 2
Water 5 tbsp      Light Soy Sauce 1 tbsp       Chinese Red Vinegar 1 tbsp
Sugar 1 tbsp       Conflour 1 tbsp

Steps
1) Wash and wipe the beef tenderloin, shred, marinate 1/2 hour with seasoning
2) Shred the spring onion into short stalks, cut garlic into small slices
3) Heat wok with 3 tbsp of oil and ginger, stir fry the shredded beef until 80% done
4) Add garlic and sauce (1) , stir fry for a while
5) Pour the shredded spring onion, stir fry then add sauce (2)
6) Stir fry all materials for 1 minutes, dish up and serve 

Remark
tbsp – table spoon
Chinese red vinegar & sweet bean paste purchased in shop of China town