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Entrees
Asian
4 - 6 servings
2 hours 5 minutes
15 minutes
1 1/2 pounds Boneless Beef
2 tablespoons Extra Virgin Olive Oil
2 tablespoons Unsalted Butter
1 Melissa’s Perfect Sweet Onion - diced small
8 Button Mushrooms - trimmed; quartered
1 pound Melissa’s Romano Beans - trimmed; cut into bite size pieces
2 large Carrots - ends trimmed; peeled; cut on the bias
6 Scallions - ends trimmed; cut on the bias
1 Red Bell Pepper - stems and seeds removed; julienned
1 Yellow Bell Pepper - stems and seeds removed; julienned
3/4 cup Soy Sauce
1/4 cup Water
3 Scallions - cut into rounds
3 cloves Melissa’s Peeled Garlic - minced
2 teaspoons Melissa’s Fresh Ginger - grated
1/2 teaspoon Freshly Ground Black Pepper
1 tablespoon Granulated Sugar
1 tablespoon Sesame Seeds - lightly toasted
1 tablespoon Sesame Oil
1/4 cup Seasoned Rice Vinegar
1/2 cup Red Wine
1 Pineapple - peeled; cored; cubed
Prepare the marinade and set aside.
Cut the beef, against the grain, into thin strips. Chef tip: If you place the meat into the freezer for a few minutes, it will be easier to cut.
Place the meat in a resealable bag and add the marinade. Put the bag in the refrigerator and chill for 2 hours.
In a sauté pan, heat the oil and melt the butter. Add the onions and sauté for 3 minutes. Add the beef and sauté until medium rare, about 5 minutes. Add the mushrooms and the next 5 ingredients and sauté for 5 minutes longer. Serve over rice or noodles.
