Sizzling Beijing Beef Fingers
- Prepare 2 sizzling plates. Cover wood with foil all over. Heat plates on top of 2 stoves.
- 1-500g or 1/2 kilo partially frozen Monterey beef tenderloin, slice into 1/2 inch round steaks then slice into strips 1/4 inch wide; 1/2 cup Magnolia Gold Butter; 1 tbsp crushed garlic; 1 siling labuyo-leave whole; 1/4 cup each of chopped onion and oyster sauce; 1 tbsp each of calamansi juice, sugar, and sesame oil.
- For Garnish: 2 pcs pandesal-sliced into 2; 2 fried eggs; 2 finger chili (siling haba-slice tips).
- Procedure: In a medium sized frying pan, add butter, garlic, sili, onions. When brown, add beef and stir until half cooked. Add up the sauce, calamansi, sugar, sesame oil. Mix few seconds. Pour on 2 hot plates. Put 2 slices pandesal per plate, 1 egg on top of beef, sili on the side. Serve right away.
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