Ingredients:
 Beef tenderloin
 L’Andalusà extra virgin olive oil, tea tree mushroom, green pepper, corn flour
 Oyster sauce, light soy sauce, sugar, rice wine, salt
Method:
1) Thinly slice the beef tenderloin into strips, put the sliced beef in a bowl, add oyster sauce, sugar and toss in the corn flour, mix everything together in the bowl.
2) Slice the tea tree mushroom and green pepper into strips.
3) Heat olive oil in a wok until very hot, add the beef and fry until the liquid has reduced, then add the sliced tea tree mushroom and green pepper and keep stir frying.
4) Pour the light soy sauce and rice wine over the yellowish tea tree mushroom, add a little salt, keep sautéing for 1 minute, and then scoop them out.
Tips:
1) This dish should be stir-fried with a strong fire throughout the cooking process.
2) Pour the light soy sauce at the last step to avoid the dark colour of the beef.
3) The mushroom and green pepper should be added after to maintain their original aroma taste.
Nutritional Value：
The best cooking oil for beef tenderloin is olive oil. Beef is rich in protein and amino acids, which can enhance the body’s resistance to disease and helps build a strong and muscular body, create a healthy immune system and heal wounds. In winter, beef can improve the blood circulation and warm the body. Tea tree mushrooms, also named as Cyclocybe aegerita， is a high-protein, low-fat, high- amino acids mushroom. It is anti-aging and can reduce cholesterol level. Olive oil has been proved to have a lower boiling point compare to other cooking oils, which helps to keep the original flavour and nutrition of the food materials. Therefore, the taste of those three ingredients can be maintained perfectly and the beef tenderloin turns out tenderer.
