Black Pepper Beef, Mushroom Stir-Fry and Truffle Sauce

ingredients:

• 500g beef tenderloin, thinly sliced
• 2 tablespoons olive oil
• 2 cups mushrooms, sliced
• 1 onion, chopped
• 3 tablespoons Truffle Sauce | Salsa Tartufata
• 2 tablespoons black pepper
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon oyster sauce
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 1/2 teaspoon ginger, grated
• 1/4 cup green onions, chopped
• Salt to taste

Directions:

Heat the olive oil in a large skillet over medium-high heat. Add the beef slices and fry for 3-4 minutes, until browned. Remove from the skillet and set aside.

To the same skillet, add the mushrooms and onions. Cook for 3-5 minutes, until the vegetables are tender.

Stir in the soy sauce, oyster sauce, and black pepper. Stir well to coat the vegetables.
Add the cornstarch mixture to the pan and stir until the sauce thickens, about 2-3 minutes.

Return the beef to the pan and add 3-4 tablespoons of Truffle Sauce | Salsa Tartufata and stir. Cook for another 2-3 minutes to warm the beef and blend the flavors.

Garnish with chopped green onions and season with salt to taste before serving.

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes Kcal: 320 kcal | Serves: 4