Ingredients: |
Ingredients: 1 pound beef tenderloin
1 Tbsp soy sauce
1/4 cup + 1 Tbsp rice wine (Mirin) or Dry Sherry
2 tsp. dark Sesame Oil
1 lb. mushrooms, sliced in half (Baby Bella’s)
12 whole green onion, sliced into 2 inch pieces
16 asparagus spears, sliced into 4 pieces
3 carrots, cut into 3” strips
3 Tbsp cooking oil
3 cloves garlic, minced
1 Tbsp ginger, minced
Sauce:
1 cup chicken stock
8 Tbsp rice wine (Mirin) or Dry Sherry
4 Tbsp soy sauce
4 Tbsp oyster sauce
4 Tbsp sesame oil
4 Tbsp cornstarch
2 tsp sugar
1 tsp freshly ground pepper
|
Directions: |
Directions:Cut beef into 1/4” rectangular slices about 1/2” wide and 1” long. In a bowl combine 1 Tbsp rice wine and sesame oil. Combine with meat, set aside to marinate 15 min. but no longer than 8 hours, refrigerated. Set aside the remaining 1/4 cup of rice wine. Combine the garlic and ginger, if using both, set aside until ready to use. In a separate bowl combine the sauce ingredients and set aside. Place the wok or skillet, over the highest heat. When the wok becomes very hot, add 2 Tbsp of the oil. Roll the oil around the wok, when the oil starts to smoke, add the beef until it loses the raw color, about 2 minutes. Slide beef onto a plate, set aside. Immediately return the wok to the highest heat, add remaining 1 Tbsp oil, garlic and ginger. Stir fry for about 5 seconds, add vegetables, stir fry until they are bright in color, about 3 minutes. Add the wine, this will help the vegetables to soften more quickly. Stir the sauce and pour it into the wok. Return the beef to the wok, toss until all the ingredients are glazed with the sauce and thickened. Serves 6-8 |
This recipe for Stir-Fry Beef Tenderloin is from