Happy Tuesday! Almost hump day! Anyways, it feels Ah-mazing to be back in the kitchen. I have been working hard, or hardly working which ever it may be, I finally have time to cook a easy, healthy, home cooked dinner. Oh boy, does it feel great!!
Sunday night, I had a dinner party for my mother’s ’60th’ birthday. I served beef tenderloin ( filet mignon), Baked potatoes and Caesar salad. All my moms favorites. Oh! Can’t forget the pecan pie for dessert! With that being said, I had a few chunks of tenderloin left over and created this stir fry.
Ingredients
1 lb beef tenderloin chunks
2 tablespoons cornstarch
1/4 cup soy sauce( or coconut aminos)
1 1/2 tablespoons Splenda brown sugar
6 garlic cloves
1 teaspoon black pepper
1/2 cup chicken broth
1/2 teaspoon ginger
1/4 teaspoon cayenne pepper
2 tablespoons hoisin sauce
1/2 sweet onion diced
4 zucchini, quartered and diced
2 tablespoons oil ( I used olive oil for veggies and vegetable oil for beef)
Directions
Prep all ingredients:
Place oil in stir fry pan. Slice and quarter zucchini, set into pan. Add in 1/2 onion diced. Sauté until cooked and lightly browned.
Mince garlic cloves, set aside.
Chunk beef tenderloin, and sprinkle with cornstarch ( coating evenly).
Mix in a bowl; soy sauce, ground ginger, ground black pepper, cayenne pepper, chicken broth, brown sugar and hoisin sauce.
Once veggies are cooked, remove and set aside. Add in vegetable oil and cook beef chunks till browned and no longer red on outside. Add in minced garlic, make sure to cook about 30 seconds until garlic is aromatic.
Pour in sauce and cook till thickened. Add in veggies, heat through.
Takes about 30 minutes with prepping and cooking. Enjoy.
p.s. I enjoyed a glass of French wine while cooking.
Xoxo Pamela
White Girl Cooks 