Ingredients :

· 1 lb. beef tenderloin
· 5 tbsp. water
· 1 tsp. cornstarch
· 3-1/2 tsp. soy sauce
· 2 tsp. sesame oil

· 2 tbsp. vegetable oil
· 1 medium onion, coarsely chopped
· 2 clove garlic, crushed

· 1 tbsp. dry sherry
· 1 tbsp. satay sauce
· 1 tsp. curry powder
· 1/2 tsp. sugar
· thinly sliced green onions, for garnishing

Cooking Procedures :

1. Remove and discard fat from meat. Cut meat across the grain into thin slices. Flatten each slice slightly by pressing with fingers.
2. Combine 3 tbsp. of the water, cornstarch, 1-1/2 tsp. of the soy sauce and sesame oil in a medium bowl. Mix in meat. Let stand 20 minutes in the refrigerator.
3. Combine remaining 2 tbsp. water, 2 tsp. soy sauce, sherry, satay sauce, curry powder and sugar in a small bowl. Set aside.
4. Heat vegetable oil in a wok (or a heavy-bottomed skillet) over high heat. Add half of the meat to the wok; spreading out slices so they do not overlap. Cook slices on each side just until light brown for about 2 to 3 minutes. Remove meat from the wok. Repeat with the remaining meat and then remove it from wok.
5. Add onion and garlic to the wok. Stir-fry until onion is soft for about 3 minutes. Pour in liquid mixture. Cook and stir until liquid boils. Mix in meat. Stir until well blended. Correct seasonings.
6. Remove from heat. Transfer to a serving dish. Garnish with thinly sliced green onions. Serve hot.