Heat a non-stick pan with two tbsp of vegetable oil, then pan- fry the beef tenderloin for five minutes.
Add the remaining ingredients, and keep stirring for five minutes on a high heat, so they don't get burnt.
In a separate bowl, stir the potato starch and water until mixed.
Add the mixture into the pan, stir for two minutes until the sauce thickens.
Warm up the cooker/ steamer, place the sliced aubergine into the steaming tray. Let them steam for two to three minutes until soft.
Place the aubergine at the bottom of the serving plate, add the ma la beef garnish with spring onion.
Sample this dish and much, much more this week at the upcoming Taste of London, as it returns to Regent Park (13th-17th June).
Recipe courtesy of Taste of London
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