This savory, simple stir-fry comes together easily for a quick weeknight meal.
This recipe is from the February issue of Every Day with Rachael Ray magazine.
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6 tablespoons olive oil
6 cloves garlic, chopped
½ cup fish sauce
1½ tablespoons sugar
1 teaspoon black pepper
¼ teaspoon salt
1½ pounds beef tenderloin, cut into 1½-inch cubes
2 yellow onions, quartered and layers separated
¼ cup fresh cilantro leaves
In a large bowl, combine 3 tablespoons of the olive oil with the garlic, fish sauce, sugar, pepper and salt. Stir until the sugar and salt are dissolved. Add the beef and toss to coat. Marinate for 20 minutes. In a large, heavy skillet, heat the remaining olive oil over high heat until smoking. Add the onions and sauté until slightly softened, about four minutes. Strain the beef, discarding the marinade. Add the meat to the skillet and cook, tossing, for six to seven minutes for medium-rare.