Printer-friendly versionIn this episode of Rocky Mountain Chefs, sponsored by DCS by Fisher & Paykel, Chef Dominick Riggio from Staxx New West Bar & Grill prepares Gung Bao Beef Tenderloin.
Click here for Dominick Riggio's Profile
Gung Bao Beef Tenderloin
10 ounces Beef Tenderloin cut into 1-1/2 inch cubes
2 Large Vine Ripened Tomatoes cut into wedges
6 Large Crimini Mushrooms cut into wedges
1 cup Basmati Rice
2 Tablespoons Garlic (chopped)
4 Tablespoons Fresh Ginger (chopped)
3 Tablespoons Fresh Cilantro (chopped)
3/4 cup Vegetable Oil
2 Tablespoons Sesame Oil
2 Teaspoons Soy Sauce
1 Tablespoon Cornstarch mixed with ¾ cup cool water
Salt & Pepper to taste
Marinate beef in 1/4 cup vegetable oil with 1 tablespoon sesame oil, 1 teaspoon soy sauce, 2 tablespoons ginger, 1 tablespoon garlic and 1 tablespoon cilantro. Cover and let sit for approximately 20 minutes.
Heat a heavy skillet or wok; add remaining oils, garlic and ginger.
Add beef and stir-fry until beef starts to brown. Add 1 teaspoon soy sauce, tomatoes and mushrooms. Stir-fry for about 2 minutes until mushrooms and tomatoes soften. Add water/cornstarch mix and cook until the sauce thickens slightly. Add salt and pepper to taste. Serve immediately with basmati rice and garnish with remaining cilantro. Serves 2.
