1 1/4 lb. beef tenderloin
Marinade
1 lb. green cabbage (or Chinese broccoli)
1 tsp. salt
Seasoning Sauce
5 tbsp. cold water
1/2 tbsp. cornstarch paste
3 c. oil

MARINADE - To marinate beef:

2 tbsp. soy sauce
3 tbsp. cornstarch
1/2 c. cold water
1 tsp. meat tenderizer
1/2 tsp. baking soda
3 tbsp. oil

SEASONING SAUCE:

2 tbsp. tomato catsup
1 tbsp. Worcestershire
1 tbsp. wine
1 tbsp. sugar
1/2 tsp. salt

1. Cut beef across the grain into 1/2 inch thick 2 1/2 inch square pieces. Place the beef in the marinating sauce. Turn the pieces so that every piece is thoroughly soaked with the sauce. Add cooking oil. Turn occasionally. Marinate for at least 4 hours.

2. Heat the oil. Deep fry the steaks until done, turn once. Take the steaks out. Drain the oil.

3. Heat 2 tablespoons oil in same frying pan, pour in the seasoning sauce and bring to a boil. Stir in the cornstarch paste until thickened. Put the steaks into the sauce and mix well.

4. Arrange the steaks on a platter, pour the gravy over the steaks.

5. Boil the green cabbage in boiling water about 1 minute, plunge into cold water and squeeze dry. Fry with 2 tablespoons oil and season with salt and 1/2 cup soup. After 2 minutes remove and drain dry, lay in platter around the beef.