These challenging days as we feel like the coronavirus pandemic is waning offer plenty of reminders that everything is not yet back to normal, and the grocery store is one of those places. As prices have pushed ever upward and various items have suffered through spotty availability, I sometimes find myself making purchases driven by a small measure of panic or a hoarder's instinct. A sizable whole beef tenderloin presented one of those impulsive buys, even though the extravagance of such a purchase looms all the larger. Still, I am a fan of beef and can appreciate the savings that come from the bulk portion at a sale price. I cut up most of it into filet mignon steaks, prepped and vacuum-sealed and stored away in the freezer. The salvageable beefy trimmings, though, were perfect for beef and mushroom stir fry. Served over brown rice, it was pretty darned good last Wednesday night as a long 20-hour stretch of rain settled over us in Winston-Salem. I'm glad I was able to get over five miles on the morning walk with Sumner, and to cut the grass for the second time of the season, before the sprinkles began mid-day.
Based on "Glorious Beef with Mushrooms," in Wok Fast by Hugh Carpenter and Teri Sandison. Ten Speed Press, 2002, p. 87 (recipe) and p. 26-27 (All-Purpose Chinese Marinade and Chili Garlic Sauce).
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