Ingredients:
1/2 pound beef tenderloin, thinly sliced against the grain
1 Tablespoon cornstarch (optional)
2 cloves garlic, minced
1/4 teaspoon ginger, grated
2 1/2 to 3 Tablespoons low-sugar ketchup
1 1/2 Tablespoons honey
1 teaspoon Chinese rice wine or dry sherry
2 Tablespoons water (only if using cornstarch)
3 green onions, cut into 2-inch pieces (green parts only)
1 to 2 Tablespoons olive oil for the pan.
Directions:
Stir together ketchup, honey, and water, and rice wine/dry sherry. Set aside. Heat oil in a pan over medium-high heat. Make sure the oil completely coats the bottom of the pan. Dredge the beef in cornstarch (if using). Shake off any excess starch. Add the beef and quickly saute until lightly browned. Add garlic and ginger. Saute for a few seconds. Add the ketchup sauce. The sauce should quickly come to a boil. Lower the heat a bit and allow it to bubble. Keep stirring. Reduce until it becomes thicker and glazes the beef. It should happen very quickly, within minutes. Throw in the green onions at the last minute. Mix. Turn off the heat immediately. Serve with steamed brown rice or broccoli.
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