Beef and Vegetable Stir-Fry with Beer

Ingredients

• 500 g Beef tenderloin, cutted into stripes
• 1 Red bell pepper, thinly sliced
• 1 Green bell pepper, thinly sliced
• 1 Pearl onion, sliced into stripes
• 1 Medium carrot, thinly sliced
• 1 cup Broccoli, cutted into small florets
• 2 clove Garlic, finely minced
• 0.5 cup beer
• 1 tbsp Olive oil
• 1 tbsp Paprika
• 0.5 tbsp Cumin
• 0.5 tsp Black pepper, freshly ground
• Salt, to taste

Instructions

1. 1

   1. Prep the meat.

   Cut the tenderloin into thin, even strips. Season with paprika, cumin, pepper, and a pinch of salt. Let rest 10–15 minutes to absorb the flavors.

2. 2

   2. Stir-fry the vegetables.

   Heat a wide skillet or wok over high heat and add the olive oil. Add the carrot and broccoli and stir-fry 2–3 minutes. Add the onion and peppers and cook another 3–4 minutes. The vegetables should be tender but still slightly crisp. Remove and set aside.

3. 3

   3. Brown the meat.

   In the same skillet, turn the heat up and add the beef strips without overcrowding the pan. Cook 2–3 minutes, stirring occasionally, until browned on the outside. If needed, cook in two batches so the meat doesn't release too much liquid.

4. 4

   4. Add the garlic and beer.

   Add the garlic and stir-fry about 30 seconds. Pour in the beer and cook 2–3 minutes, gently scraping the bottom of the pan to release the flavor.

5. 5

   5. Bring it together.

   Return the vegetables to the skillet and toss with the meat. Cook 2 more minutes, until everything is well combined and the beer has reduced slightly.

6. 6

   6. Serve.

   Remove from heat and, if you like, finish with a few drops of lemon or some fresh parsley. Serve right away.