Instructions: Stir fry the onions in a non-stick skillet or wok. Mince the garlic and add to the wok. Trim the fat from the tenderloin and cut into 2" or 3" long strips, 1/4 " wide

Add to the pan and stir fry until browned on both sides. Wash, trim, seed and slice the bell peppers into 1/4 " wide strips. Grate the ginger. Add the mushrooms, ginger, bell pepper strips, hot red pepper flakes, sherry and soy sauce. Stir fry until the mushrooms begin to soften. Stir 1 tablespoon of water into the cornstarch to make a paste. Stir in the remaining water and the beef broth. Add to the wok. Cook over low heat, stirring, until the mixture thickens. Serve hot.

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