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.