Stir-Fry Steak and Vegetables

12oz. beef tenderloin
a mix of fresh vegetables:
onion, garlic, carrots, celery, cabbage,
cauliflower, poblano, or Anaheim pepper

Rough cut the vegetables, with amounts depending on how many are being served.  This stir-fry made 4 medium servings.


Sauté the vegetables in a large non-stick pan in a little flavorful oil-based salad dressing until they're crisp-tender.  I used a Thai Sesame Lime dressing this time.  Toward the end of their cooking time, in another pan, sauté-sizzle the meat in a little toasted sesame oil being careful not to overcook.  Combine the meat and vegetables in the large pan and serve immediately.  I made this for company and forgot to photograph the plated food!  However, I can tell you, it was awesome! 😉 . . . Lin

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