MY FILET MIGNON STRIPS with ASSORTED VEGGGIES STIR FRY!

I love stir fry dishes and since I make them frequently, I use a variety of veggies and proteins to make them interesting, smile. This time I even decided to use small red new potatoes, can you believe it? Well, it was interesting and I did not fail, the potatoes flavor was amazing!
 
Category:  Entrée 
Approx. Prep and Cook Time:   Under 30 Minutes
Approximate Cost:    $18.05 or $9.02 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free    
Servings: 2+
 
Ingredients
2 small filet mignon steaks cut into strips ($11.00)
½ red onion sliced (.20)
2 c. Brussels Sprouts rinse, bottoms cut and sliced in half ($2.30)
10 garlic cloves (.60)
1 c. broccoli florets ($1.00)
2 baby new red potatoes cut small pieces (.25)
1 c. snow peas rinsed, ends and string removed ($1.00)
¼ c. Angie’s basting olive oil ($1.40)
1 tbsp. roasted garlic and herbs (.15)
2 tbsp. Soy sauce (.15)
 
Directions

• Cut, season the filet strip with roasted garlic and herbs and soy sauce. Refrigerate.
• Briefly, in a skillet with my basting oil, carefully sauté the filet strips and potatoes.
• Remove the beef. Add the Brussels Sprouts, sauté until golden. Remove and set aside.
• In the same skillet, add the garlic and onion, then broccoli, snow peas. Then add the filet strips and all the other veggies that you sautéed prior to this point.
• The skillet veggies will look toasty and juicy.
• Now you are ready to plate. You can eat this as is or serve over a bed of white rice, or pasta of your choice. It is so fulfilling!

 
My link: Angie’s Basting Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil