Sauce:
2 tbsp dry sherry
3 tbsp oyster sauce
1 tbsp sesame oil
cracked black pepper, to taste
steamed rice or noodles (optional)
  1. 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. 
  2. 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. 
  3. 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.