4 lbs beef tenderloin
1/2 c dry sherry
1 1/2 c hoisin sauce
3 T dark sesame oil
1 c plum sauce
3 T Asian chili sauce
1/3 c oyster sauce
1 tsp five spice powder
6 cloves of garlic, minced
3 T fresh ginger, minced

Advance preparation
Combine all the ingredients in a bowl, mixing well. Reserve 1 cup of the sauce.
Cut the beef into 1” steaks. Put in a shallow pan. Pour the marinade sauce over the meat, coating both sides. Cover and refrigerate for up to 8 hours, turning occasionally.