Serves 2 to 4 depending upon how hungry everybody is.

open a carton of vegetable stock and start cooking rice.  Check RICE recipe

Either tenderloin, strip loin, or sirloin. if there is string around it, remove it.  Now, we like our meat very tender and that is why I choose tenderloin.   I did not have time to marinate it before making my stir fry and tenderloin does not require marinating. You can also use sirloin which is less expensive and if you marinate it for 2-4 hours in a marinade of (1/2 cup wine, 2 TBLSP. soya sauce, 1 tsp. garlic powder) you will have nice tender meat.

1- 1 1/2 pounds of beef

1/2 medium onion sliced.

3 medium carrots, peeled, sliced into 1/4 inch pieces

1/4 tsp. diced jalapeno pepper OPTIONAL

(this gives the dish a bit of a kick but is not hot)

1/2 cup celery tops

4 cloves garlic chopped

1 inch grated ginger

1/3 cup vegetable stock or water.

1 can V8 or 1 TBLSP tomato paste plus 1/4 cup liquid

2 TBLSP soya sauce

1/4 cup liquid honey

1/2 tsp. Salt

Pepper to taste

1/2 cup snap peas (these should go into your stir fry right at the very end. Just a couple of minutes before serving.

2 TBLSP. cooking oil (or sesame oil. Sesame just gives a bit more flavour)

 

**prepare vegetables and set aside

onions were already in the pan when I remembered to take the picture.

slice tenderloins across the grain, into 1/4 inch by 3 inch strips

put 1/2 cup vegetable stock and 1/4 cup V8 juice (or 1 TBLSP tomato paste) together and stir. If you don’t have V8 you can use just stock, or just water, or wine. Don’t worry about not having an ingredient. Just use what you have, with a a total liquid measure up to one cup. The sauce will get lost if it’s flavour from the other ingredients you are adding.

heat oil in pan on medium

cook onion for 5 minutes

add celery tops, jalapeno, carrots and cook for five minutes

add garlic and continue cooking for 5 more minutes  making sure nothing burns.  stir often

remove vegetables and place in a bowl

turn pan to medium high and brown the meat for 3 minutes on each side

add vegetables, stir

add liquid mixture, reduce heat to low and simmer for 3 minutes

mix together, 1 TBLSP. corn starch and 1/4 cup water until corn starch dissolves.  Pour half into meat pan and stir.  It should thicken right away.  If you would like it to thicken a bit more add a bit more thickening.  If you end up with a sauce that is too thick, no worries.  Just add water a couple of TBLSP. at a time until it is the consistency that you want. If you are adding snap peas do that now and simmer for two more minutes.

 

If you and yours like an assortment of vegetables, you can use different coloured peppers, mushrooms, really whatever you like.

 

Eat Up!