Chef Myron’s Szechuan &
Eurasian Fusion Sauces


Slice either Sirloin Flap or tenderloin tips into 1/2” strips

Marinate in sufficient CHEF MYRON’S EURASIAN FUSION to coat well.

Allow to marinate at least one hour.

Dredge strips with flour

Sear to brown on flat grill or sauté pan.

Toss with julienne roasted red pepper strips

Garnish with chopped scallions and an orange slice.

Serve over white rice with a soufflé of CHEF MYRON’S SZECHUAN SAUCE for dipping

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