Black Bean Braised Tenderloins with Shiitake and Ginger
  • 1 Serving Truly Simple® Tenderloin
  • 1 tbsp Vegetable oil
  • 1/4 cup canned black beans
  • 1/4 cup pre-cut shiitake mushrooms
  • 1 small piece ginger, cut into thin strips
  • 1/2 cup low sodium beef stock
  • 1/2 cup Chinese rice wine
  • 1 tsp sugar
  • 1 tsp sliced spring onions
  • 1 tsp chopped cilantro
  • 1 small head bok choy
  • Rice for serving
20 Min Cook Time


Preheat the oven to 325ºF. Heat a casserole dish on high. Coat the beef with vegetable oil and cook 3 minutes per side or until browned.

While the beef is cooking, rinse and squeeze dry the black beans. Mash them roughly with a fork.

Add the mushrooms and ginger to the beef and cook for 30 seconds, scraping up any sticky bits with a wooden spoon.

Add the black beans, stock, rice wine, sugar and ½ cup water. Bring to a boil. Turn off the heat, place the lid on the casserole dish and bake for 2 hours.

Serve with rice, sliced spring onions and bok choy.