As a trained culinary chef and a promoter of healthy living, I’m always creating easy and delicious recipes infusing fresh produce with tea. My latest recipe is steaming with ONO The Great Outdoors. These bold black leaves have been smoked over pine embers and oak wood fire. It’s full bodied and distinct smoky aroma makes the perfect complement with beef tenderloin.  ***Vegetarians use sliced portabella mushrooms as a substitute.

INGREDIENTS:
• 1/2 pound lean beef tenderloin, sliced into paper-thin slices
• A bunch leeks, cut into 2-inch pieces
• A stalk of lemon grass cut into 2-inch sections
• 2 cups ONO The Great Outdoors
• 5 tablespoons low-sodium soy sauce
• 1 tablespoon grated ginger
• 1 tablespoon chili sauce
• Garnish with cilantro

PREPARATION:

Season meat with salt and pepper. For an appetizer, nestle a paper-thin slice of beef alongside a 2-inch piece of leek and tie with a thin piece of lemon grass. Or you could wrap a slice of beef around a 2-inch piece of leek and lemon grass. Pierce with a skewer.

In a large pot with a steaming basket insert, bring the brewed Lapsang Souchong to a boil. Place skewers in steaming basket and cover. Cook 3 minutes for an appetizer or 6 to 8 minutes for a skewer, or until meat is tender.

While the meat is cooking, in a small bowl combine soy sauce, ginger, and chili sauce. Adjust the flavor to your preference.

Remove skewers from pot and place on a tray and garnish.

ONO Tea's Premium Lapsang Souchong Tea

Makes 15 servings.

Nutrition information per bundle: 31 calories, 4 grams protein, 1 gram fat, 2 grams carbohydrate, 0 fiber, 7 milligrams cholesterol, 257 milligrams sodium