Beef Tenderloin Stir-Fry 蒜香鮮菇牛柳粒
You can use any cut of beef for this recipe, but the tenderloin was very juicy and tender.You can use any mushrooms you want. Plus, you can add some vegetables with less water content like carrots, onions, celery and asparagus.
Approximate cost (CAD) $20
Ingredients
- 450 g Beef tenderloin
- 4 Shiitake mushrooms
- 1 pkg Beech mushrooms
- 6 cloves Garlic
- 1 stalk Green onions
- 1 tbsp Sweet soy sauce (or 1 tbsp light soy sauce and 1 tsp sugar)
- 1 tbsp Oyster sauce
- 1 tbsp Shaoxing wine
- 2 tbsp Oil
- 1 tsp Salt
- ¼ tsp Ground black pepper
- ½ tsp Garlic powder
Instructions
- Slice garlic into thin slices and set aside
- Chop green onions and set aside
- Cut beef tenderloin into 1” cubes, season with salt, black pepper and garlic powder. Set aside
- Clean and cut mushrooms to your desired size and dry in colander
- Turn heat to medium, heat wok, add 2 tbsp oil and add garlic slices.
- Fry until lightly golden and remove from wok
- Be sure to have approx. 1 tbsp of oil still in the wok. Turn heat to high
- Once your wok is hot, add the beef. Arrange in a single layer and do not move it around for 40 seconds
- Flip the beef over and let it fry for another 40 seconds, stir-fry for another 20 seconds to somewhat sear the other sides. Remove from wok
- Add mushrooms to the wok, add 1 tbsp Shaoxing wine, 1 tbsp sweet soy sauce, 1 tbsp oyster sauce and stir-fry for 1 minute
- Add the beef into the wok and stir-fry for 1 minute or until the beef reaches your desired doneness
- Turn off heat, add sliced garlic and green onions. Mix well
- Serve
Nutrition
Calories: 857kcalCarbohydrates: 23gProtein: 45gFat: 64gSaturated Fat: 21gTrans Fat: 1gCholesterol: 158mgSodium: 1697mgPotassium: 1185mgFiber: 4gSugar: 10gVitamin A: 62IUVitamin C: 4mgCalcium: 45mgIron: 6mg
Tried this recipe?Let us know how it was!