Cut from the short loin, beef tenderloin is among the most tender cuts of meat. To retain this succulent texture, cook tenderloin quickly, as in this stir-fry. Serve over steamed white rice.
2 Tbs. canola oil
1 lb. beef tenderloin, cut into strips 2 inches long and 1⁄2 inch wide
1 orange bell pepper, seeded and cut into 1-inch pieces
1 red bell pepper, seeded and cut into 1-inch pieces
1⁄4 lb. snow peas
1⁄3 cup chinablue Sweet Soy Sauce
In a large stir-fry pan or wok over medium-high heat, warm the oil. Add the beef and cook, stirring occasionally, until browned on all sides, about 3 minutes. Add the orange and red bell peppers and the snow peas and cook until the peppers are just tender and the snow peas are bright green, about 1 minute. Stir in the sauce, cook for about 30 seconds more and transfer to a platter. Serve immediately. Serves 4.