Instructions: 1. Slice beef thin against the grain. Slice onion thin. Mince ginger root.

2. In one cup, combine stock and sugar. In another, blend cornstarch and cold water to a paste.

3. Heat oil. Add onion and stir-fry until translucent (do not brown). Add curry and ginger root and stir-fry a few times more until curry smells pungent.

4. Add beef and stir-fry until it loses its redness (about 2 minutes). Stir in sherry until it evaporates (about 1 minute).

5. Then stir in stock mixture and heat quickly. Cook, covered, 1 to 2 minutes over medium heat.

6. Stir in cornstarch paste to thicken. Serve at once.

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