
Stir-fried Beef Tenderloin with Snow Vegetables and Spring Bamboo Shoots (Cuisinart Version)
The freshness of spring in the south of the river comes together in one plate!
Ingredients
- Soy Sauce 1 teaspoon
- Beef Tenderloin, thinly sliced 150 grams
- Sugar teaspoon
- Soy Sauce teaspoon
- Snow Cabbage, Choose Green Snow Cabbage 60 grams
- Oil 30g
- Garlic, sliced 1 clove
- Fresh red pepper, sliced 1 stick
- Celery, sliced 60 grams
- Bamboo shoots, sliced 70 grams
- Fresh White Mushroom, Sliced 80 grams
- Shallot, sliced 2 stalks
- Salt, adjust to taste 1 pinch
Instructions
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Take a bowl and place it on top of the main pan, in the bowl weigh the raw extract, beef tenderloin, sugar, and Sriracha and mix well to marinate for 10 minutes and set aside.
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Blanch the bamboo shoots, mushrooms and snow peas all separately.
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Add the snow peas, oil, garlic and fresh red pepper to the main pot.
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Pop them at 3 min/120°C/speed 1.
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Add the sliced beef tenderloin and use the spatula stick to distribute the beef.
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Toss at 5 min/steamer/reverse speed 2.
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Add celery.
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Add bamboo shoots, fresh white mushrooms, scallions and salt.
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Toss and sauté at 6 min/steamer/reverse speed 1.
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Remove from pan.
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Pour onto a plate.
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Simple to make, yet delicious!
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A must-try dish for spring!
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Enjoy it while it's hot.
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Great with scissor noodles!