Ingredients:

500g beef tenderloin, sliced into strips
1 1/2pouch Clara Ole Tapa Marinade 250g
250g San Remo Thin Spaghetti
1 bulb garlic, sliced
100g onion, sliced into rings
1 pc egg, beaten
150g flour
80ml cooking oil
50g cornstarch
as needed water
to taste salt and pepper

Procedure:
1. Marinate beef in ½ pouch Clara Ole Tapa Marinade.
2. Cook pasta al dente.
3. Heat cooking oil in a pan and deep fry garlic slices until slightly golden. Set aside.
4. Beat egg with 2 tablespoons water to make an eggwash.
5. Dredge onion rings in flour then coat with egg wash and finally coat with flour.
6. Deep fry onion rings in garlic oil until golden. Set aside.
7. In a separate saucepan, heat 1 pouch Clara Ole Tapa Marinade and thicken slightly with slurry (cornstarch and water mixture) to make a light sauce. Set aside.
8. In another pan, heat 3 tablespoons of garlic oil and saute beef slices until half-cooked. Add in sauce and pasta and toss until heated through. Adjust seasoning with salt and pepper.
9. Transfer onto a plate and garnish with garlic chips and onion rings.