250g of filet mignon
1 tablespoon soy sauce
2 1/2 tablespoons cornstarch
Olive oil
4 cups bean broth
To taste salt
1 tablespoon Worcestershire sauce
1 tablespoon water
250g of filet mignon
1 tablespoon soy sauce
2 1/2 tablespoons cornstarch
Olive oil
4 cups bean broth
To taste salt
1 tablespoon Worcestershire sauce
1 tablespoon water
Cut the beef into thin strips
Place the beef in a bowl and add soy sauce, 1 1/2 tablespoons cornstarch, and half a teaspoon olive oil
Wash and drain the bean broth and reserve it
Heat one tablespoon of olive oil in a large frying pan until hot, then add the beef and fry for 20 seconds while stirring to separate the strips well
The olive oil should not be too hot
Remove the beef with a slotted spoon
Leave only one tablespoon of olive oil in the frying pan
Heat that olive oil and add the bean broth, stirring over high heat for about 20 seconds
Add salt and Worcestershire sauce
Add the beef and stir over high heat for one minute
Do not overcook the beef as it can become tough
Add the remaining cornstarch dissolved in water and stir quickly until it thickens, and serve
Serves 4
