Ingredients Weight Measure
Sesame oil 6 oz.
Beef tenderloin 4-1/2 lbs.
TABASCO® brand Original Red Sauce 1 oz.
Sugar 2-1/2 oz.
Garlic, minced 1/3 cup
Brandy 4 oz.
Soy sauce, lite 6 oz.
Celery, chopped 3 cups
Pineapple juice 8 oz.
Cornstarch 3 Tbsp.
Water 2 1/2 oz.
Oil, vegetable 3 oz.
Green bell peppers, cut in strips 36 strips
Gold bell peppers, cut in strips 36 strips
Red bell peppers, cut in strips 36 strips
Cherry tomatoes 24 ea.
Green onions, diced 3 cups
Wild rice, precooked, or white rice, steamed 36 oz.


  1. Place sesame oil in large sautior over high heat. Combine in mixing bowl, beef tenderloin, TABASCO® Sauce, sugar, garlic, brandy, soy sauce, celery and pineapple juice, and toss.
  2. Add to sautior and cook until browned. Cover with foil and place in 350°F oven for 30 minutes.
  3. In a small bowl, mix cornstarch and water; use to thicken meat mixture.
  4. Place vegetable oil in a frying pan over medium heat. Add green, gold and red peppers to pan and cook until tender. Add cherry tomatoes, green onions and meat mixture, and heat through.
  5. Place precooked wild rice, or steamed white rice, on center of the plate and make a ring with the rice. Place meat and vegetables in sauce in the center of the ring.

Yield: 12 servings