1 pound beef tenderloin, cut into 1" pieces 1 Tablespoon gf soy sauce 1/4 cup rice wine 1 teaspoon dark sesame oil 1 pound mixed mushrooms, trimmed and cut into 1/4" slices 3 scallions, cut into 1" diagonal slices 3 Tablespoons peanut oil
For seasonings: 3 cloves garlic, minced 1 Tablespoon ginger, minced
For sauce: 1/4 cup gf chicken stock 2 Tablespoons rice wine 1 Tablespoon gf soy sauce 1 teaspoon catsup 1 teaspoon sugar 1 dash fish sauce 1 teaspoon dark sesame oil 1 Tablespoon cornstarch 1/4 teaspoon fresh ground pepper
In a bowl combine soy sauce, 1 tablespoon rice wine and 1 teaspoon sesame oil. Mix thoroughly with beef and marinate for 15 minutes to 8 hours in refrigerator.
Combine mushrooms and scallions in a bowl and refrigerate.
In a small bowl, combine seasonings.
In another bowl, combine sauce ingredients.
Place a wok over highest heat; when very hot, add 2 tablespoons oil and roll oil around wok. When oil gives off a wisp of smoke add beef. Stir and toss until browned, about 2 minutes.
Remove meat to a plate.
Add remaining tablespoon of oil and return to highest heat. Add seasonings, stir and toss for 5 seconds. Add vegetables, stir and toss for about 3 minutes. Add remaining rice wine. Stir in sauce and return meat to wok. Stir and toss until all ingredients are coated. Adjust seasonings; serve immediately.