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Curry & Lemon Grass Sauce

Beef Tenderloin Stir Fry
(Serves 4)

1 lb beef tenderloin, fat trimmed
1/2 cup green pepper, cut julienne
1/2 cup red bell pepper, cut julienne
1 cup Napa cabbage, cut julienne
1 cup bok choy, cut julienne
1 cup baby green beans
1/2 cup carrots cut julienne
1 cup snow peas
3 tablespoons cooking oil
8 oz Chef Pascal Curry & Lemon Grass Sauce

Cut the beef in 1/4 inch-thick slices. Cut each slice into rectangular pieces. Place a wok over the highest heat. When the wok becomes very hot add 2 tablespoons of the cooking oil. Add beef tenderloin, stir and toss the beef until it loses its raw exterior color, about 2 to 3 minutes. Retire the beef into a plate. Immediately return the wok to the highest heat. Add the remaining 1 tablespoon of cooking oil. Add all vegetables, stir and toss the vegetables for about 4 minutes. Add beef tenderloin and Chef Pascal Curry & Lemon Grass Sauce to the wok, stir and toss until all ingredients are glazed with the sauce for additional 3 minutes. Transfer to the platter and serve over rice.




 
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