Beef and Onion Stir-Fry (Every Day with Rachael Ray , February 2008)

6 tablespoons extra-virgin olive oil

6 cloves garlic, finely chopped

1/2 cup fish sauce

1 1/2 tablespoons sugar

1 teaspoon freshly ground black pepper

1/4 teaspoon salt

1 1/2 pounds beef tenderloin, cut into

1 1/2-inch cubes

2 yellow onions, quartered and layers separated

1/4 cup fresh cilantro leaves

In a large bowl, combine 3 tablespoons of the olive oil with the garlic, fish sauce, sugar, pepper and salt. Stir until the sugar and salt are dissolved.

Add the beef and toss to coat. Marinate for 20 minutes (or refrigerated, up to 3 hours).

In a large, heavy skillet, heat the remaining olive oil over high heat until smoking. Add the onions and saute until slightly softened, about 4 minutes.

Meanwhile, strain the beef, discarding the marinade. Add the meat to the skillet and cook, tossing, for 6 to 7 minutes for medium-rare. Top with the cilantro.