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Stir Fry Beef Tenderloin
8 oz. Beef Tenderloin, julienned 2 oz. Green Onions, bias cut 3 oz. Carrots, julienned 3 oz. Snow Peas, julienned 2 oz. Almonds, toasted 3 oz. Bean Sprouts 1 T. Salad Oil ½ T. Garlic, minced 2 t. Ginger, minced 1 T. Hoisin Sauce 2 t. Shallots, minced 2 t. Chinese 5 Spice 1 ½ T. Sesame Oil 2 T. Soy Sauce Tomato Sea Salt and Pepper, to taste
Directions:
Marinate beef in ½ each of salad oil, soy sauce, ginger,
garlic, shallots, Chinese 5 spice, salt and pepper for 2 hours. Heat remaining
salad oil in a wok until smoking hot and add remaining garlic, ginger and
shallots. Cook for just a few seconds, then add meat, stirring constantly. Once
meat is brown, add all vegetables. Continue cooking at high heat till
vegetables are tender. Add remaining soy sauce, Chinese 5 spice, hoisin, sesame
oil, and almonds. Remove from heat, toss to coat, and adjust seasonings as
needed. Serve.
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