If your beef is not tenderloin, boil 45 mins in water with bay leaves, cloves, peppercorns and 4 crushed garlic with skin. Rub beef with salt before boiling. (Or you can pressure cook to make it tender)
Cut beef into cubes, set aside the broth and discard the herbs.
In a saut pan, add a little cooking oil and then the butter. Saut the rest of the garlic until fragrant.
Drop in the beef cubes. Saut quickly.
Add a few tablespoons of the beef broth then the Worcestershire sauce and liquid seasoning. Slice the finger chili in the middle (to let heat out) and drop it in. Mix the beef well. Sprinkle seasoned flour all over beef while mixing, this will thicken the sauce. Cover and let simmer 15 minutes.
Spoon sauce over rice and enjoy. Or serve on it's own with salad or veggies. Enjoy!
