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| 2 tbsp dry sherry |
| 3 tbsp oyster sauce |
| 1 tbsp sesame oil |
| cracked black pepper, to taste |
| steamed rice or noodles (optional) |
- Slice the beef tenderloin into very thin strips and combine in a bowl with the soy sauce and ginger, and 1 tbsp each of the peanut oil and the cornstarch. Marinate for 20 minutes.
- Heat 1 tbsp of the peanut oil in a wok and stir-fry the beef for 1 minute. Remove and set aside. Reheat the wok and add the remaining 1 tbsp peanut oil. Add the garlic and mushrooms, and stir-fry for 3 minutes (the mushrooms will produce quite a bit of water, this will help comprise a stock). Return the beef to the wok along with the “Sauce” and stir in a little cornstarch mixed with water to thicken the sauce. Serve at once with a sprinkle of minced green onions.
- Note: This dish is great with steamed rice or noodles of any kind and would also work well with sautéed Napa cabbage, steamed baby bok choy, or wilted spinach.
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