Garlic Chip & Beef Tenderloin Cubes
Anyone else love those crispy garlic chips even more than the beef cubes? 🙀 And who struggles with garlic turning bitter or burnt? The secret is here: Golden Crispy Garlic Chips are the SOUL of this dish!
🛒 Ingredients
· Beef Tenderloin Cubes: As needed
· Garlic: A LOT (sliced thin - add extra if you love garlic chips!)
· Beef Marinade: Light soy sauce, black pepper, sugar, oil, sesame oil, cornstarch
· Sauce: Honey, sugar, minced garlic (or simplify with ready-made BBQ sauce + honey)
📝 Steps & Key Techniques
1. Marinate Beef & Prep Garlic:
· Thaw beef cubes completely. Wash, drain well, and pat dry. Marinate with light soy sauce, black pepper, sugar, a little oil, sesame oil, and cornstarch for at least 10 minutes. (Add a tiny splash of water while kneading for extra tenderness).
· Garlic Prep (No-Burn Secret!): Slice garlic very thinly. Rinse slices under cold water to remove sticky residue. Drain well. Bring water to a boil, blanch garlic slices for 10-15 seconds, then drain IMMEDIATELY. Spread them out flat to air dry thoroughly (or gently pat very dry with paper towels – drier slices fry better!).
2. Fry Golden Garlic Chips (Low & Slow is Key!):
· Add enough oil to a pot/wok to cover garlic halfway (about 1-2 cm deep). Add garlic slices to COLD oil or oil at low heat (~120°C/250°F).
· Maintain medium-low heat throughout! Fry patiently, gently stirring constantly, until slices turn a very pale golden.
· TURN OFF HEAT IMMEDIATELY! Let the residual heat cook them to your perfect golden color (they keep cooking!). Quickly remove with a slotted spoon onto paper towels. Spread out to cool – they crisp up as they cool! Set aside. 💡 (MOST CRUCIAL STEP: Better early than late!)
3. Sear Beef Cubes:
· Heat a little oil in a pan/wok (use strained garlic oil if desired). When hot, add beef cubes.
· Sear over high heat until caramelized on all sides and medium-rare to medium (about 7-8th done, slightly pink inside). Remove immediately to prevent overcooking. Set aside.
4. Make Sauce & Combine:
· In the same pan (don't wash, keep those tasty bits!), reduce heat to medium-low. Add honey, sugar, and a little minced garlic (or your chosen sauce like BBQ sauce/oyster sauce). Cook until sugar melts and mixture bubbles slightly.
· Increase heat to high. Add the seared beef cubes back in. Toss vigorously until evenly coated in the glaze.
5. Add Garlic Chips & Serve:
· TURN OFF HEAT! Immediately add the crispy garlic chips. Toss everything together quickly using the pan's residual heat (prevents chips from getting soggy or burning).
· Plate up. Generously pile extra garlic chips on top for visual appeal! Enjoy! 🍻
📌 Tips + Key points review
1. Garlic Chips: Rinse + Blanch + Dry THOROUGHLY = No Burn/No Bitterness! ✅
2. Frying Chips: Cold/Low-temp oil start, medium-low heat, CONSTANT watch. Turn off heat at pale gold – residual heat finishes it! Absolute key to golden crispness.
3. Beef Cubes: Drain well before marinade. High-heat sear locks in juices. Cook only to 7-8th done (it cooks more later).
4. Final Combine: Coat beef in sauce first, THEN turn off heat before adding garlic chips! Preserves crispness.
5. Be Generous! Pile those glorious garlic chips high on top – a feast for eyes and taste buds!