Sautéed Beef with Peppers, Onions, and Mushrooms

Name: Sautéed Beef with Peppers, Onions, and Mushrooms
Ingredients: ⅓ cup Worcestershire sauce; 1 large green bell pepper, cored, seeded, deribbed, halved lengthwise, and cut into ¼-inch slices (about 2 cups); 1 large green bell pepper, cored, seeded, deribbed, halved lengthwise, and cut into ¼-inch slices (about 2 cups); 4 or 5 large white mushrooms, stemmed and cut into ¼-inch slices (about 1½ cups); 2 tablespoons chicken stock (any of the homemade stocks, or sterile-pack); 1 tablespoon sesame seeds; 1 tablespoon toasted sesame oil; 2 tablespoons potato starch; 1 large onion, cut in half and then across into ¼-inch half-moons (about 2 cups); ¼ cup safflower oil; ¾ pound beef tenderloin (filet); 1 teaspoon chili oil (optional)

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Intolerant Gourmet

By Barbara Kafka

Published 2011

About

This simple sauté makes the delicious most out of a small amount of an expensive cut of beef. Serve with rice or rice noodles. Those who like spicier food can add the chili oil.

I like to make this in a wok, which makes the stir-frying easier.

Ingredients

¾ pound beef tenderloin (filet)
¼ cup safflower oil
1 large

Main course
Gluten-free

Method

Slice the beef across into ⅛-inch-thick slices. If using the tail end of the tenderloin, be sure to slice at a severe diagonal to make larger slices of meat. If using the thicker portion of the tenderloin, make sure to pound the slices of meat with the flat side of the blade if they are too thick. Plac