beef stir-fry/ wok seared lamb

By Ellan

You can use beef or lamb.

Ingredients

• 6 tab. extra-virgin olive oil
• 6 cloves garlic, finely chopped
• 1/2 cup fish sauce
• 1 1/2 tab. sugar
• 1 teas. grounded black pepper
• 1/4 teas. salt
• 1 1/2 lbs. beef tenderloin, cut into 1 1/2 inch cube (or lamb, thinly sliced)
• 2 yellow onions, quartered and layers separated
• 1/4 cup cilantro leaves

Details

Servings 6

Preparation

Step 1

In a large bowl, combine 3 tab. of the olive oil with the garlic, fish sauce, sugar, pepper and salt. Stir until the sugar and salt are dissolved.
Add the beef or lamb and toss to coat. Marinate for 20 minutes (or refrigerated, up to 3 hours).
In a large skillet, heat the remaining olive oil over high heat until smoking.
Add the onions and saute until slightly softened, about 4 minutes.
Meanwhile, strain the beef, discarding the marinade. Add the meat to the skillet and cook, tossing, for 6 to 7 minutes for med. rare. Top with the cilantro and serve over rice.