Try our head chef’s latest healthy creation while cooking dinner for your child!
2 lbs beef tenderloin sliced thin 1 Spanish onion sliced into strips
½ cup chopped celery 1 red pepper sliced into strips
1 medium carrot thinly sliced 1 tbsp ground ginger
1 tsp garlic powder 2 tbsp cornstarch
1 cup beef broth 2 tbsp oil
Season the meat with ginger and garlic. Set aside. Saute the vegetables in 1 tbsp of vegetable oil to about 50% cooked. Remove from pan and add the remaining tbsp of vegetable oil to the pan and sauté the beef tenderloin. About halfway through cooking, add the cornstarch and combine it with the beef. Then add the partially cooked vegetables and beef base. Reduce heat and allow the meat to simmer. Serve over steamed rice or noodles