Recipe for cooking satay beef

Recipes from Southeast Asia :: Southeast Asian Appetizers and Snacks

1 lb. beef tenderloin
5 Tbsp. water
1 tsp. cornstarch
3 1/2 tsp. soy sauce
2 tsp. sesame oil
2 Tbsp. canola (or other vegetable) oil
1 med. onion, coarsely chopped
1 clove garlic, crushed
1 Tbsp. dry sherry
1 Tbsp. satay sauce
1 tsp. curry powder
1/2 tsp. 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 Tbsp. of the water, the cornstarch, 1 1/2 tsp. of the soy sauce and the sesame oil in med. bowl. Mix in meat. Let stand 20 mins.

Heat canola (or other 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 mins. 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 mins. Combine remaining 2 Tbsp. water, 2 tsp. 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.