2 tbsp. oil
2 lbs. tenderloin tips, sliced thin, 1/8" thick
1 tsp. fresh grated fresh ginger
1 tsp. minced garlic
1 onion, sliced & cut in half
2 c. fresh sliced mushrooms
1 red pepper, seeded & sliced
1 green pepper, seeded & sliced
1/2 c. picante sauce
1 1/2 c. beef broth
1 tbsp. Worcestershire sauce
1 tbsp. hoisin sauce
1/4 c. cornstarch
1/4 c. water
1/2 c. sour cream
1/2 c. chopped parsley

Heat oil in the wok. Add half the tenderloin pieces and sear for 30 seconds and add remaining tenderloin pieces and stir fry for 1 minute. Add fresh ginger, garlic, onion, mushrooms and stir fry for 1 minute. Add green and red pepper, picante sauce, 1/4 cup of beef broth, Worcestershire sauce and hoisin sauce. Stir fry for 1 minute. Add remaining 1/4 of beef broth with cornstarch and dissolve. Add the cornstarch slurry to the meat mixture and stir fry for 1 more minute. May be served over wild rice, steamed rice or hot fettuccine. Place a spoonful of sour cream on top of the stir fry. Add 1/2 teaspoon of picante sauce in the center of sour cream. Sprinkle with chopped parsley.

TIPS: To be able to slice the meat thinly, it is best to partially freeze beef and then slice to desired thickness. Yield: 8 servings.