- 1 pound [454 g] beef tenderloin
- 5 tablespoons [75 mL] water
- 1 teaspoon [5 mL] cornstarch
- 3 1/2 teaspoons [17.5 mL] soy sauce
- 1 to 2 teaspoons [5 to 10 mL] sesame oil
- 2 tablespoons [30 mL] vegetable oil
- 1 medium onion, coarsely chopped
- 1 clove garlic, crushed
- 1 tablespoon [15 mL] dry Sherry
- 1 tablespoon [15 mL] satay sauce
- 1 teaspoon [5 mL] curry powder
- 1/2 teaspoon [2.5 g] sugar
- Thinly sliced green onions [optional]
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- Remove and discard fat from meat.
- Cut meat across the grain into thin slices.
- Flatten each slice slightly by pressing with fingers.
- Into a medium bowl, combine 3 tablespoons [45 mL] water, cornstarch, 1 1/2 teaspoons [7.5 mL] soy sauce and sesame oil.
- Mix in beef slices; leave to marinate for 20 minutes.
- Heat vegetable oil into wok over high heat.
- Add half of beef slices, spreading out slices so they do not overlap.
- Fry beef slices slices until just until lightly browned on each side, for 2 to 3 minutes.
- Remove beef slices from wok.
- Repeat with remaining beef slices; remove from wok.
- Add chopped onion and crushed garlic to wok.
- Stir-fry until onion is soft, about 3 minutes.
- Mix together remaining 2 tablespoons [30 mL] water, remaining 2 teaspoons [10 mL] soy sauce, Sherry, satay sauce, curry powder and sugar.
- Pour all over chopped onion mixture.
- Cook stirring until boiling.
- Mix in beef slices.
- Seve, garnished with thinly sliced green onions if desired.
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