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Categories:
tenderloin salt vegetable oil red pepper golden yellow pepper tomatoes button mushrooms hoisin sauce honey rice vinegar soy sauce tomato puree green onion orange garlic thai chili paste salt white pepper butter Basmati rice chicken stock saffron cayenne pepper white onions green onion red bell peppers salt white pepper
Viewed: 57 - Published at: 5 years agoIngredients
- 1 12 lbs beef tenderloin steaks, cubed
- salt and pepper
- vegetable oil
- 1 red pepper, seeded and cubed
- 1 small golden yellow pepper, seeded and cubed
- 12 cherry tomatoes
- 12 button mushrooms (without stems)
- 3 tablespoons hoisin sauce
- 1 tablespoon honey
- 1 12 teaspoons rice vinegar
- 1 tablespoon soy sauce
- 12 cup tomato puree
- 1 green onion, minced
- 12 orange, juice of
- 1 garlic clove
- 1 tablespoon thai chili paste
- salt, and
- white pepper
- 1 teaspoon clarified butter
- 5 12 ounces basmati rice
- 1 cup chicken stock
- 12 teaspoon saffron
- 1 pinch cayenne pepper
- 2 tablespoons diced white onions
- 34 green onion, sliced
- 2 tablespoons diced red bell peppers
- salt, and
- white pepper
Method
- BARBECUE SAUCE:.
- Combine all ingredients and mix well.
- Season to taste with salt and white pepper.
- Set aside.
- SAFFRON RICE:.
- Brush pan with clarified butter.
- Add rice, chicken stock, saffron, cayenne pepper and onion.
- Stir.
- Cover pan with foil and bake at 400F for 1 hour and 10 minutes.
- When rice is done, remove foil and stir in green onions and red pepper.
- Season to taste with salt and white pepper.
- BEEF:.
- Place meat and vegetables alternately on skewer, season with salt and pepper and brush with oil.
- Grill on both sides to medium-rare.
- Remove from grill and brush generously with barbecue sauce.
- Place on saffron rice and garnish with more sauce.
- Enjoy!
