Bergy's Lamb Tenderloin With Black Beans

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/2 tablespoon vegetable oil
• 1 1/2 lbs lamb tenderloin, cut 1/2 inch thick slices and into 1 inch pieces
• 3 garlic cloves, crushed
• 2 medium carrots, thinly sliced
• 2 fresh tomatoes, chopped
• 1 (14 ounce) can black beans, drained
• 1 -2 tablespoon hot sauce (peri-peri or other to your liking)
• 3 tablespoons hoisin sauce
• 2 teaspoons fresh ginger, grated
• 1/4-1/2 cup beer
• 2 heads broccoli, separated into small crowns
• 3 (3 ounce) packages ramen noodles (do not use sauce pkgs)
• 1 1/2 cups mushrooms, cleaned and sliced
• 1 cup onion, chopped

Recipe

• 1 heat oil in wok.
• 2 stir fry the lamb with the garlic until the lamb is cooked and nicely browned, remove from wok you may need to spray the wok with a little oil (i didn't).
• 3 add carrots ans sauté until ala dente remove and put them with the lamb.
• 4 sauté the mushrooms& onion until the onion is translucent.
• 5 add tomatoes and black beans.
• 6 combine hot sauce, hoisin and ginger; add to the wok.
• 7 return the lamb and carrots to the wok.
• 8 add enough beer so there is some sauce but not swimming.
• 9 add broccoli; cover and steam for 3 minutes.
• 10 meanwhile cook the ramen noodles.
• 11 serve lamb mixture over the noodles.