This savory, simple stir-fry comes together easily for a quick, weeknight meal. To round it out, pair it with brown rice, or toss it with cooked whole-wheat pasta. You also could add chopped green bell peppers or broccoli florets during the final stages of cooking.

Beef and onion stir-fry

Start to finish: 30 minutes (15 minutes active)

Servings: 4

6 tablespoons extra-virgin olive oil

6 cloves garlic, finely chopped

1⁄2 cup fish sauce

11⁄2 tablespoons sugar

1 teaspoon freshly ground black pepper

1⁄4 teaspoon salt

11⁄2 pounds beef tenderloin, cut into 11⁄2-inch cubes

2 yellow onions, quartered and layers separated

1⁄4 cup fresh cilantro leaves

In a large bowl, combine 3 tablespoons of the olive oil with the garlic, fish sauce, sugar, pepper and salt. Stir until the sugar and salt are dissolved.

Add the beef and toss to coat. Marinate for 20 minutes (or refrigerated, up to 3 hours).

In a large, heavy skillet, heat the remaining olive oil over high heat until smoking. Add the onions and saute until slightly softened, about 4 minutes.

Meanwhile, strain the beef, discarding the marinade. Add the meat to the skillet and cook, tossing, for 6 to 7 minutes for medium-rare. Top with the cilantro.

(Recipe from the February issue of Every Day with Rachael Ray magazine)