Beef Tenderloin & Vegetable Stir Fry
Ingredients
The beef and vegetables
-
2
lb.
Tenderloin Beef
-
4
oz.
Snow Peas
-
16
oz.
Broccoli Florets
-
1
unit
Red Bell Pepper
-
¼
tsp.
Himalayan Salt
The marinade
-
1
Large
Organic Egg
-
½
tsp.
Cornstarch
-
1
tbsp.
Low Sodium Soy Sauce
-
1
tsp.
Black Pepper
-
½
tsp.
Garlic Powder
-
¼
tsp.
Himalayan Salt
-
¼
cup
Cooking Oil
The sauce
-
1
cup
Low Sodium Soy Sauce
-
¼
cup
Hoisin sauce
-
1
tbsp.
Shaoxing (Chinese) Cooking Wine
-
2
tsp.
Pure Sesame Oil
-
2
tbsp.
Light Brown Sugar
-
1
tsp.
Lemon juice
-
1
tsp.
Cornstarch
-
2
tsp.
Water
-
1
tsp.
Black Pepper
-
½
tsp.
Garlic Powder
-
½
tsp.
Ground Ginger
-
¼
tsp.
Ground Cumin
-
¼
tsp.
Red Cayenne Pepper (optional)
Instructions
- Thinly slice the beef tenderloin and remove excess fat, then marinate with the marinade ingredients for 30 minutes.
- Cook the beef in a hot wok or skillet for 2 to 3 minutes, then remove from heat.
- Whisk together all sauce ingredients in a bowl and set aside.
- Slice the red bell pepper and cook with the broccoli in ½ cup of water for 3 minutes, then add snow peas and cook for another 5 minutes.
- Remove the vegetables from the pan and drain any excess liquid.
- Lower the heat, add the sauce, vegetables, and cooked beef back to the pan, and simmer for 2 minutes before serving.
Nutrition Facts (estimated)
Servings
4
Calories
358
Total fat
9.9g
Total carbohydrates
14.2g
Total protein
51.9g
Sodium
1534mg
Cholesterol
135mg
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