1 1/4 lbs. beef tenderloin

MARINADE:

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

1/2 tbsp. cornstarch paste 3 c. oil 1 lb. green cabbage, or Chinese broccoli

Cut beef against 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 at least 4 hours.

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

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

Boil 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.