Oriental Sauce Over Beef Tenderloin & Jasmine Rice

by Lee Ann Wells
(Happy Valley, Oregon, US)

This recipe came to me as I had fixed this with soy sauce, hoisin sause, I wanted a different flavor, so I combined what I had in the fridge, then added and subtracted ingredients, and came up with this. It has been served to many friends and family.

2 cups jasmine rice
1/2 pound beef tenderloin, cut into 1" cubes
1 Tablespoon extra virgin olive oil to fry beef tenderloin

Sauce:

1/2 cup ketchup
1/2 cup Mae Ploy sauce
1/4 cup banana sauce (or use 1 Tablespoon of Ponzu citrus seasoning)
1/2 cup soy sauce
1 Tablespoon extra virgin olive oil
4 crystallized ginger rocks, crushed
4 cloves garlic, minced
6 scallions, chopped coarsely
1 8-ounce can water chestnuts, rinsed & drained well
1/2 red bell pepper, coarsely chopped

Garnish:

1/2 cup cilantro, coarsely chopped, (optional)
1/8 cup of toasted sesame seeds, (optional)

Cooking instructions:

Begin by preparing rice according to package directions.

While rice is cooking, cut up beef tenderloin. Cook tenderloin in olive oil for just a couple of minutes, on each side, it will be slightly rare.

Combine sauce ingredients in a pan, stirring to combine, on medium heat, just until it begins to boil. Add tenderloin to combine all the flavors.

When rice is done, plate rice and top with tenderloin sauce mixture. Garnish with cilantro and sesame seeds.

Makes 4 servings. Serve & Enjoy!

Note: Most items should be found in the oriental section of in the grocery store. I have had a hard time finding the banana sauce lately, but I am limited to few grocery stores, probably found in an Oriental market, but the banana sauce was real good in this recipe!