We are finally bringing red meat back into our diet. Mainly, because we had leftover tenderloin that needed to be eaten!
I found this recipe in my Women's Health Magazine a few years ago while reading poolside in Napa. Ahhh...those were the days! Most times I do that, I end up losing the recipe or throwing it out because lets face it, I am probably not going to make it. But this time, the recipe made it back in my suitcase unscathed. I'm so glad it did!
This is truly a great take on the beef and broccoli you would get at a great chinese restaurant...but way better. The best part, it literally takes 10 minutes (minus the wait time for the brown rice--thats 50 minutes). You could always make the rice ahead of time OR Trader Joe sells brown rice that takes 5 minutes I think? Anyway...its easy and I am all about an easy dinner these days. Trying to make dinner with an infant strapped to your ankle can be a bit tough!
A few notes: Black bean paste is in the asian isle (not mexican isle). It's actually NOT black beans, but soy beans. I found something that was similar (I wasn't able to find what the recipe called for which is made by Ming Dynasty) but it seems to work well. I use water not broth, and a smidge of red vermouth. I used ground ginger tonight because I ran out of my ginger stub I normally keep in the freezer...AND I left out the onions since my husband is allergic. It's good to know that leaving MOST of the ingredients out, the recipe still turns out!
Black Bean Sauce I used
This is the measurements and ingredients I used:
1- 8 oz beef tenderloin
1/2 cup water
2 T red vermouth
2 T balsamic vinegar
1/2 teaspoon ground ginger
2 T black bean sauce w garlic
3 garlic cloves
1 large bunch broccolini
short grain brown rice
For the original recipe and directions, click here.