Fall Favorites

Beef Tenderloin Stir Fry

Shared with me by: Pat K B (Mark's mom)

Serve over hot cooked rice (we use brown rice or Basmati which is a nice light rice)

Ingredients

  • 2-3 c. cooked rice
  • 1 lb. beef tenderloin tips cut into 3/4-inch pieces
  • 2 Tbls. Kikkoman light soy sauce
  • 1 Tbls. dry sherry (liquor, not grocery store type)
  • 1 Tbls. hoisin sauce
  • 2 green onions with tops, sliced
  • 1 clove garlic, minced
  • 1 Tbls. minced fresh ginger
  • 1 Tbls. cornstarch mixed with 1-1/2 Tbls. water
  • 1/2 c. cashews, halved
  • 1/4 t. garlic salt
  • 2 Tbls. olive oil
  • 1 Tbls. fresh ginger root, minced
  • 1 clove garlic, minced
  • 1 c. sliced mushrooms
  • 2 c. broccoli florets
  • 1/2 c. chicken broth or water
  • 1 c. fresh snow pea pods

Instructions

Prepare rice according to package directions.

Combine soy sauce, sherry, hoisin sauce, 1 clove minced garlic, minced ginger and onions. Put beef in a 1 qt. Ziplock bag, pour in 2-3 tablespoons to coat beef. Seal bag, work the marinade around in the bag and refrigerate for a few hours. Put the leftover marinade in the refrigerate until ready to cook.

Combine water and cornstarch and set aside.

In a wok or large fry pan, stir-fry cashews in 1 tablespoon olive oil in large non-stick fry pan or wok over med-high heat for 1 minute or until golden brown; sprinkle with garlic salt. Remove cashews to absorbent paper; and set aside.

Add mushrooms and stir-fry 1 minute; remove and set aside.

Reduce heat to med-low and add broccoli and 1/2 c. chicken broth or water; simmer for 4 minutes. Remove broccoli and set aside.

Increase heat to med-high and add remaining oil, ginger root and 1 clove minced garlic to pan; cook and stir 30 seconds.

If needed, add a little more oil to the wok or pan, add beef with marinade and fry until cooked through (a few minutes).

Add pea pods, mushrooms, broccoli, cornstarch mixture and remaining marinade to pan. Cook and stir 2 minutes until sauce is thickened.

Garnish with reserved cashews.

NOTE: Refrigerate leftover sherry for another use. Keeps 6-9 months. Do a Search within this online cookbook for other recipes to use it in.