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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.
Crisp on the outside, gooey on the inside.
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