1. Combine sauce ingredients in a blender until smooth. Set aside.
2.
Heat coconut oil in a large skillet or wok over high heat. Season beef
with salt and pepper and add to the hot pan. Cook for 1 minute per side,
then transfer to a bowl.
3.
Add the leeks and carrots to the pan and cook for 4-5 minutes, or until
they’re lightly softened. Add the asparagus and cook for 2 minutes
longer.
4. Add the beef back to the pan along with the sauce and cook for 1-2 minutes or until the sauce has thickened slightly.
5. Scoop quinoa into serving bowls and top with stir-fry. Garnish with sesame seeds and serve.
Stir-Fried Beef Tenderloin with Asparagus, Carrots & Leeks
Serves 4
All you need:
Sauce
2 tablespoons cornstarch
1 teaspoon honey
1 (2-inch) piece fresh ginger, peeled and grated
2 garlic cloves, minced
1/4 cup reduced-sodium tamari
1 tablespoon sesame oil
1 tablespoon sambal (or chili garlic sauce)
1 tablespoon rice wine vinegar
Zest and juice of 1 orange
Zest and juice of 1 lime
1 teaspoon crushed red pepper flakes
2 tablespoons coconut oil
2 (8 oz.) beef tenderloin filets, sliced thin
2 leeks (white and green part only), trimmed and sliced thin
1 pound carrots, peeled and diced
1 pound asparagus, trimmed and diced
Salt and pepper, to taste
Quinoa, for serving
Toasted sesame seeds, for garnish
All you do:
1. Combine sauce ingredients in a blender until smooth. Set aside.
2. Heat coconut oil in a large skillet or wok over high heat. Season beef with salt and pepper and add to the hot pan. Cook for 1 minute per side, then transfer to a bowl.
3. Add the leeks and carrots to the pan and cook for 4-5 minutes, or until they’re lightly softened. Add the asparagus and cook for 2 minutes longer.
4. Add the beef back to the pan along with the sauce and cook for 1-2 minutes or until the sauce has thickened slightly.
5. Scoop quinoa into serving bowls and top with stir-fry. Garnish with sesame seeds and serve.