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Satay-spiced beef with bean sprouts
There's a special kind of magic in a good stir-fry, and this one delivers it in spades. Tender slices of beef fillet get a quick marinade in soy, sesame oil, and cornstarch, which keeps them silky and juicy in the wok. From there, a warm blend of curry powder and satay sauce brings gentle spice and nutty depth, while a splash of dry sherry and a touch of brown sugar round everything into a glossy, savory finish. Crunchy bean sprouts stirred in at the end add freshness and bite.