Teriyaki beef tenderloin with wok-fried mushrooms

Ingredients

• 500 g beef tenderloin
• 1/2 cup teriyaki sauce
• 1 tablespoon honey
• 1 tablespoon grated fresh ginger
• 2 garlic cloves, chopped
• 2 tablespoons olive oil
• 1/2 cup chicken stock
• 500 g mixed mushrooms (shiitake, button mushrooms, etc.), cut into pieces
• 1 red bell pepper, cut into strips
• 1 large onion, cut into strips
• Salt and ground black pepper

Step-by-step preparation

1. In a large bowl, mix the teriyaki sauce, honey, ginger and garlic.
2. Add the beef to the bowl and marinate for at least 30 minutes.
3. Heat a large skillet or wok over medium-high heat and add the olive oil.
4. Add the beef and cook until browned on all sides. Set aside on a plate.
5. In the same pan or wok, add the mushrooms, red pepper and onion. Cook for a few minutes until soft.
6. Add the chicken stock and cook for a few more minutes until the liquid has reduced.
7. Return the beef to the pan and toss it with the mushrooms and vegetables.
8. Season with salt and pepper and cook over medium-low heat for another 5–10 minutes so the flavors blend.
9. Serve the teriyaki beef with wok-fried mushrooms hot, with white rice or noodles.