Thin-sliced, marinaded, sauteed beef tenderloin

We serve this dish on "Asian Night," when we cook up veggie pot-stickers, edamame, sometimes salmon slices. It's easy and quick, and very tasty.

3 tablespoons water
3 tablespoons soy sauce
1 tablespoon brown sugar
2 pods of garlic, crushed
1 teaspoon olive oil
Some amount of beef tenderloin, sliced thinly, and cut into bite-sized pieces. We often get a 3-5 pound tenderloin from Ralph's in Perkins OK, and trim it into steaks. The leftover trimmings, and odd bits of meat are perfect for this recipe.

Whisk together the marinade ingredients, then pour over steak. Let marinade for at least an hour.

Set a non-stick skillet over medium-high (7 on our stove) and let it get good and hot. You might also mist or brush the pan with a bit more olive oil.

Place the meat on the hot pan. It will cook unbelievably fast. Last time I did this it went one minute on each side and came out crispy on the outside and tender in the middle.

Serve on a communal plate with chopsticks.