Black Pepper Garlic Beef Tenderloin

2 pounds beef tenderloin, cut into 1-1 1/2 inch cubes2 eggs1 cup waterPinch of salt and pepper2 tablespoons rice wine6-8 garlic cloves5 ounces plus 1 tablespoon vegetable oil1 bunch broccoli florets, steamed and lightly saltedSauce4 teaspoons butter2 teaspoons sugar1 teaspoon oyster sauce2 teaspoons pepper, coarsely ground2 teaspoons rice wineIn a large bowl, mix with your hands the beef, eggs, water, salt and pepper, rice wine, garlic, 5 ounces vegetable oil working the meat until all liquid is absorbed. This will take about 20 minutes; if allowed to rest, the water will separate out again.

Add 1 tablespoon vegetable oil to stir fry pan or skillet and cook beef and garlic cloves until beef is slightly pink, about 2 minutes. Remove meat to a dish; cover and keep warm.

For the sauce: To the same pan, add the butter, sugar, oyster sauce and pepper; cook until butter begins to stop foaming. Put beef and garlic back in pan and add rice wine and cook for about 1 minute over medium heat. Arrange meat on platter and surround with broccoli florets.

Chef Bo Xu, TL's Fourseason's, Bartlett