Beef Tenderloin Stir Fry
(Serves 4)
1 lb beef tenderloin, fat trimmed
1/2 cup green pepper, cut julienne
1/2 cup red bell pepper, cut julienne
1 cup Napa cabbage, cut julienne
1 cup bok choy, cut julienne
1 cup baby green beans
1/2 cup carrots cut julienne
1 cup snow peas
3 tablespoons cooking oil
8 oz Chef Pascal Curry & Lemon Grass Sauce
Cut the beef in 1/4"-thick slices. Cut each slice into
rectangular pieces. Place a wok over the highest heat. When the wok becomes
very hot, add 2 tablespoons of the cooking oil. Add beef tenderloin, stir and
toss the beef until it loses its raw exterior color, about 2 to 3 minutes.
Retire the beef into a plate. Immediately return the wok to the highest heat.
Add the remaining 1 tablespoon of cooking oil. Add all vegetables, stir and
toss the vegetables for about 4 minutes. Add beef tenderloin and Chef Pascal
Curry & Lemon Grass Sauce
to the wok, stir and toss until all ingredients are glazed with the sauce for
additional 3 minutes. Transfer to the platter and serve over rice.
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