Monday night was devoted to the trimmings from a recently-purchased beef tenderloin, which is a remarkably rare foodstuff for me any more, frankly. (I love beef, but most of the time I cannot justify its current exorbitant cost!) Anyway: those marvelous morsels I salvaged after cutting up most of the tenderloin for filet mignon were just right for Mongolian beef and broccoli bowls, served over fresh-steamed rice, with plenty of that full-flavored stir-fry sauce. It wasn't a perfect result but that did not keep me from eating every bit and drop of it.
"Mongolian Beef and Broccoli," from Karina Carrel of CafeDelites.com. [Published 15 April 2016]
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