/ / / / Beef Orientale

Beef Orientale

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Dr. Nathaniel Troy Kwit, one of America's leading heart specialists, is an epicure. Food is his hobby and he is a national officer of that elegant dining society, Chaine des Rotisseurs. Here is a recipe he enjoys cooking.

Cooking Method:
Sautéing Sautéing
Prep Time :
35 min
Servings :
6
  • Ingredients
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    2 lbs. Filet Tails
    5 tbsp. grapeseed oil, divided
    2 medium onions, chopped
    2 cloves garlic, minced
    3 green peppers, thinly sliced
    2 cups beef bouillon
    1 tbsp. butter
    24 mushroom caps
    6 small tomatoes, quartered
    3 tbsp. cornstarch
    1 1/2 tbsp. soy sauce
    1/2 cup water
    Pepper, freshly ground
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Directions

    Cut meat into narrow strips about 2 inches long and 1/2 inch thick. Season meat with salt and pepper.
    Heat 3 tablespoons of oil in a large pre-heated sauté pan or wok. Add the meat and onions and cook quickly until meat is brown on all sides. Add the garlic just before the meat is finished browning.
    Add the green peppers and bouillon. Cover pan, reduce heat, and simmer for 10 minutes.
    Meanwhile, heat the 2 tablespoons of oil and butter in another large pre-heated sauté or frying pan until sizzling. Add the mushrooms and sauté until tender.
    Add the meat mixture and then the tomatoes. Reduce heat and simmer for 2 minutes. Mix the cornstarch, soy sauce, and water and stir gradually into the meat mixture. Cook, stirring until the mixture has thickened.

Serving Suggestions:

Serve with hot rice and Beaujolais wine, chilled very slightly.