Last Monday, with plans for a beef tenderloin roast on tap for the following night, I needed to trim a whole roast down to the Chateaubriand cut. With the extra delicious meat awaiting some other purpose, I figured I might as well turn it into a stir-fry dinner. Hence, the one-bowl goodness of glorious beef with mushrooms and onions...
"Glorious Beef with Mushrooms," in Wok Fast by Hugh Carpenter and Teri Sandison. Ten Speed Press, 2002, p. 87 (recipe) and p. 26-27 (marinade and sauce).
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