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Name: Stir-Fry
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 1/4 pound beef tenderloin cut into 2-inch-long, thin strips; 1 bag stir fry veggies cut into large pieces; 1 Shallot diced; 2 garlic cloves minced; 1 1/2 cups beef broth; 1/2 cup brown sugar; 1 tablespoon cornstarch; 1/4 cup low-sodium soy sauce; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 1/4 teaspoon ground ginger; 1/2 teaspoon hot sauce; 1/4 teaspoon ground black pepper; 2 tablespoons vegetable oil divided

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INGREDIENTS

1 1/4 pound beef tenderloin ; cut into 2-inch-long, thin strips
1 bag stir fry veggies ; cut into large pieces
1 Shallot ; diced
2 garlic cloves ; minced
1 1/2 cups beef broth
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup low-sodium soy sauce
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1/2 teaspoon hot sauce
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil ; divided

Recipe

INSTRUCTIONS

1, First make the sauce by whisking together the beef broth, brown sugar, cornstarch, soy sauce, and remaining seasonings. The liquid will thicken just slightly. Set aside until ready to use.

2, Add one tablespoon of vegetable oil to a large skillet over medium-high heat and cook the beef until almost done, then remove from pan and set aside.

3, Add a second tablespoon of vegetable oil to the pan and stir-fry the vegetables for three or four minutes so they are soft but still very firm.

4. Add the meat to the vegetable mixture.

5, Add the sauce to the mixture and cook for two or three minutes until everything is mixed together and heated through.

Serve over rice.

NOTES

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Stir-Fry

1 1/4 pound beef tenderloin cut into 2-inch-long, thin strips
1 bag stir fry veggies cut into large pieces
1  Shallot diced
2  garlic cloves minced
1 1/2 cups beef broth 
1/2 cup brown sugar 
1 tablespoon cornstarch 
1/4 cup low-sodium soy sauce 
1/2 teaspoon onion powder 
1/2 teaspoon garlic powder 
1/4 teaspoon ground ginger 
1/2 teaspoon hot sauce 
1/4 teaspoon ground black pepper 
2 tablespoons vegetable oil divided

1, First make the sauce by whisking together the beef broth, brown sugar, cornstarch, soy sauce, and remaining seasonings. The liquid will thicken just slightly. Set aside until ready to use.

2, Add one tablespoon of vegetable oil to a large skillet over medium-high heat and cook the beef until almost done, then remove from pan and set aside.

3, Add a second tablespoon of vegetable oil to the pan and stir-fry the vegetables for three or four minutes so they are soft but still very firm.

4. Add the meat to the vegetable mixture.

5, Add the sauce to the mixture and cook for two or three minutes until everything is mixed together and heated through.

Serve over rice.

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Stir Fry
jtchapman

Nutrition

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Serving Size: 1 Recipe (1088g)
Recipe Makes: 1 Serving

Calories: 2516
Calories from Fat: 1116 (44%)

Amt Per Serving		% DV

	Total Fat 124g	165 %
	Saturated Fat 43.3g	216 %
	Monounsaturated Fat 57.2g
	Polyunsanturated Fat 9.8g
Cholesterol 374.2mg		115 %
Sodium 4127.8mg		142 %
Potassium 2373.8mg		62 %
Total Carbohydrate 231.2g		68 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 230.3g
Protein 120.9g		173 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2516

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