Ingredients:
Serves 1
- 5 oz (150 g) thin-cut beef tenderloin, tampiqueña-style
- 1 serrano pepper
- 3.5 oz (100 g) carrots (about 1 large carrot)
- 3.5 oz (100 g) fresh spinach (about 3 cups)
- (50 g) bean sprouts (about ½ cup)
- (50 g) white mushrooms (about 3 mushrooms)
- 100 gr. de col
- 150 ml Sangrita Castiza
- Garlic and onion powder
Instructions:
- In a bowl, season the beef with the garlic and onion powder.
- Add all the ingredients to a wok along with the Sangrita Castiza
- Cook over low heat for 6 minutes.
- Serve and enjoy!
