1 pound beef tenderloin
5 tablespoons water
1 teaspoon cornstarch
3 1/2 teaspoons soy sauce
2 teaspoons sesame oil
2 tablespoons vegetable oil
1 medium onion, coarsely chopped
1 clove garlic, crushed
1 tablespoon dry sherry
1 tablespoon satay sauce
1 teaspoon curry powder
1/2 teaspoon sugar
Scallions, if desired
Remove and discard fat from meat. Cut meat across the grain into thin slices.
Flatten each slice slightly by pressing with fingers. Combine 3 tablespoons of
the water, the cornstarch, 1 1/2 teaspoons of the soy sauce and the sesame oil
in medium bowl. Mix in meat. Let stand 20 minutes.
Heat vegetable oil in wok over high heat. Add half of the meat to wok, spreading
out slices so they do not overlap. Cook slices on each side just until light
brown, 2 to 3 minutes. Remove meat from wok. Repeat with remaining meat, then
remove it from wok.
Add onion and garlic to wok. Stir fry until onion is soft,
about 3 minutes.
Combine remaining 2 tablespoons water, 2 teaspoon soy sauce,
the sherry, satay sauce, curry powder and sugar. Add mixture to onions. Cook and
stir until liquid boils.
Mix in meat. Garnish with thinly sliced scallions, if