Cooking Instructions
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Step 1
Cut
Beef Tenderloin (12 oz)
into thin julienne.
Step 2
Cut up
Red Chili Pepper (1)
,
Orange Bell Pepper (1)
, and
Onion (1)
. Combine with the beef.
Step 3
Season with
Pimiento Peppers (3 Tbsp)
,
Garlic Paste (1 tsp)
,
Ground Ginger (1/2 tsp)
,
Soy Sauce (1/3 cup)
,
Lee Kum Kee Hoisin Sauce (1 Tbsp)
,
Corn Starch (1/4 cup)
,
Rice Wine (2 Tbsp)
, and
Kosher Salt (to taste)
. Mix all ingredients well together and marinade at least one hour.
Step 4
Heat
Peanut Oil (1 cup)
, saute the beef and veggies at 375 degrees F (190 degrees C) until the onions are golden, remove with a slotted spoon, discard fat.
Step 5
Add
Chicken Stock (1/3 cup)
and
Spinach Leaves (11 1/3 cups)
to the pan, season with
Kosher Salt (to taste)
and simmer briefly then remove from heat.
Step 6
Add the stir fried beef and veggies, add
Toasted Sesame Oil (1 tsp)
, mix, check and adjust the seasoning. Serve by itself or over glass noodles, egg noodles or rice.
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