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Filet Mignon Crispy Steak Stir-Fry

Enjoy this Chinese takeout favorite with a made-from-scratch taste
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Chinese
Keyword: stir-fry
Servings: 5 servings
Author: Chef David Rose


Stir-Fry Sauce

  • 1/2 cup teriyaki sauce
  • 1/2 cup beef stock
  • 1/2 cup duck sauce
  • 1/4 cup mirin cooking rice wine
  • 1 teaspoon sriracha
  • 1 tablespoon cornstarch

Filet Stir-Fry

  • 1 lb. bag of Omaha Steaks Triple-Trimmed Tenderloin Tips
  • 5 oz. shittake mushrooms, thinly sliced
  • 1 red bell pepper, small, thinly sliced
  • 1/4 yellow onion, thinly sliced
  • 5 asparagus spears, jumbo, blanched, cut into 2" pieces
  • 4 green onion stalks, cut into 1" pieces
  • 3 garlic cloves, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon Chinese five spice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon cornstarch
  • 1/4 cup corn starch for dredging
  • 1/2 cup grapeseed oil + 1/4 cup of grapeseed oil
  • 1 teaspoon sesame oil
  • 1/4 cup cilantro, chopped
  • 4 cups steamed white or brown rice, fully cooked


Stir-Fry Sauce

  • Add teriyaki sauce and cornstarch to a small bowl and whisk until free of lumps and well incorporated.
  • Combine all ingredients into a medium bowl and whisk until fully incorporated.

Filet Mignon Stir-Fry

  • Prepare rice separately.
  • Place tenderloin tips in medium bowl with kosher salt, black pepper, Chinese five spice, garlic powder, smoked paprika, and 1 tablespoon of cornstarch; toss thoroughly until well incorporated.
  • Dredge tenderloin tips in 1/4 cup cornstarch on all sides.
  • In a wok, add 1/2 cup grapeseed oil and 1 teaspoon sesame oil; bring to medium-high heat.
  • Sauté and cook tenderloin tips in small batches to not overcrowd the wok; brown on both sides, about 3-4 minutes each side.
  • Remove browned tips from wok and place on paper towel-lined plate. 
  • Wipe out wok and add 1/4 cup grapeseed oil; return to medium-high heat and add all vegetables and a pinch of salt and pepper.
  • Sauté vegetables until tender, but still al dente, about 1 minute.
  • Add stir-fry sauce to wok and bring to a boil until thickened; add browned tips and cilantro back into wok and toss until coated.
  • Season to taste with salt and pepper.
  • Serve over steamed white or brown rice.