Satay beef
Instructions:
- 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 desired.