Thursday, April 13, 2017

Stir-Fried Beef Tenderloin with Asparagus, Carrots and Leeks


My philosophy is the more colorful the meal, the better. This meal is on the table faster than you can order takeout and tastes so much fresher. Paired with a sparkling wine, this spicy, citrus-y stir-fry is truly one of my absolute favorites!


1. Combine sauce ingredients in a blender until smooth. Set aside. 


2. Heat coconut oil in a large skillet or wok over high heat. Season beef with salt and pepper and add to the hot pan. Cook for 1 minute per side, then transfer to a bowl. 




3. Add the leeks and carrots to the pan and cook for 4-5 minutes, or until they're lightly softened. Add the asparagus and cook for 2 minutes longer. 



4. Add the beef back to the pan along with the sauce and cook for 1-2 minutes or until the sauce has thickened slightly. 


5. Scoop quinoa into serving bowls and top with stir-fry. Garnish with sesame seeds and serve.




Stir-Fried Beef Tenderloin with Asparagus, Carrots & Leeks
Serves 4

All you need:
Sauce
2 tablespoons cornstarch 
1 teaspoon honey 
1 (2-inch) piece fresh ginger, peeled and grated 
2 garlic cloves, minced 
1/4 cup reduced-sodium tamari 
1 tablespoon sesame oil 
1 tablespoon sambal (or chili garlic sauce)
1 tablespoon rice wine vinegar 
Zest and juice of 1 orange
Zest and juice of 1 lime 
1 teaspoon crushed red pepper flakes

2 tablespoons coconut oil
2 (8 oz.) beef tenderloin filets, sliced thin 
2 leeks (white and green part only), trimmed and sliced thin 
1 pound carrots, peeled and diced 
1 pound asparagus, trimmed and diced 
Salt and pepper, to taste 

Quinoa, for serving
Toasted sesame seeds, for garnish 

All you do:
1. Combine sauce ingredients in a blender until smooth. Set aside. 
2. Heat coconut oil in a large skillet or wok over high heat. Season beef with salt and pepper and add to the hot pan. Cook for 1 minute per side, then transfer to a bowl. 
3. Add the leeks and carrots to the pan and cook for 4-5 minutes, or until they're lightly softened. Add the asparagus and cook for 2 minutes longer. 
4. Add the beef back to the pan along with the sauce and cook for 1-2 minutes or until the sauce has thickened slightly. 
5. Scoop quinoa into serving bowls and top with stir-fry. Garnish with sesame seeds and serve. 
 

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