Spicy Beef Tenderloin and Mushroom Stir Fry with Hoisin and Ginger

I did a bad thing y'all. I made a stir fry with tenderloin and now I'll never make it any other way again. Feel free to use another cut of meat. In fact I encourage you to. Because once you taste how tender and velvety the tenderloin is in this spicy, lightly sweet sauce...how it just seems meant to be with the green onions and mushrooms and ginger like some perfectly assembled, hand picked by God ingredient super group...there's no going back.

There is an upside to all of this however. I used tenderloin I had found on sale and put in the freezer. While I wouldn't want to grill previously frozen tenderloin for a steak supper, frozen tenderloin is perfect for this. Just pull it out of the freezer an hour or so before you're ready to cook to let it thaw a little as it's easier to slice while still partially frozen. Slice it into thin strips against the grain and set it aside while you chop up the other veggies. By the time you're ready to add it to the skillet it will be nice and thawed and docile.

Or stick with a cheaper cut of meat and I promise it will still be delicious. Because at the end of the day, it's all about the sauce. This recipe and I have that in common.

Spicy Beef Tenderloin and Mushroom Stir Fry with Hoisin and Ginger
* Adapted from Bon Appetit
* I used organic Hoisin sauce from Central Market which is a little less sweet/thick than traditional Hoisin. If using the traditional kind, I'd start with 4 tablespoons and taste for sweetness/balance. On the same note, I'd start with 1 teaspoon of Shriaka if you don't like things too hot and taste before adding more.

Ingredients:
1 tablespoon sesame oil
1 tablespoon fresh grated ginger
8 oz sliced Baby Bella or white mushrooms
dash vegetable oil
1 lb beef tenderloin trimmed of fat and cut into slightly thinner than 1/4" slices against the grain (no longer than 2" long)
1/2 small sweet onion, cut into half lengthwise then into thin slices
1 bunch green onions, rinsed well, ends removed and cut into thin strips, divided
8 oz sugar snap peas, tough spine removed and halved
1/2 cup chopped cilantro, plus more for garnish
5 tablespoons Hoisin sauce
1-2 teaspoons (or more if you're a fire freak) Sriracha sauce
1/4 teaspoon Chinese five spice powder

Directions:
In a wok or your largest nonstick, rimmed skillet, heat the sesame oil over medium heat for one minute. Add the ginger and saute, stirring frequently for two minutes. Add the mushrooms and saute, stirring frequently for another three-four minutes until they've begun to soften. Scoot the mushrooms over to one side of the pan or wok, add a dash of vegetable oil to the empty space, then add the slices of beef over spreading them out as much as possible in the open area. Season well with salt and pepper and let cook for one minute before carefully flipping to the other side. Let cook one more minute then stir the meat in and around with the mushrooms as their heat will help them along. After all the meat has browned, add in the onion, half the chopped green onions, snap peas, and cilantro.

Season lightly with salt, then gently stir in. Cook about two-three minutes while you mix together the Hoison, Sriracha, and five spice powder in a cup or small bowl. Pour the mixture into the wok or pan and gently stir to incorporate. Cook another minute or so to let everything meld, then taste for seasoning.

Serve over white or brown rice garnishing with the additional green onions and cilantro.