Cut beef across the grain into thin slices 2 inches long.
Combine soy sauce, sherry, 1 teaspoon of the cornstarch and the egg white in medium bowl; beat lightly.
Add beef; stir to coat well.
Let stand 30 minutes, stirring occasionally.
Combine 1/3 cup of the water and the beans in small bowl.
Let stand 15 minutes.
Drain beans, reserving 1 teaspoon of the water.
Combine beans, reserved water and the sugar on a small plate.
Mash well with fork.
Heat 2 tablespoons of the oil in wok or large skillet over high heat.
Add onions, red pepper, bamboo shoots and curry powder; stir-fry until vegetables are crisp-tender, 2 minutes.
Remove and set aside.
Combine remaining 1/3 cup water and 2 teaspoons cornstarch in small cup.
Heat remaining 2 tablespoons oil in wok over high heat.
Add beef and marinade; stir-fry until beef is brown, about 5 minutes.
Add vegetables and mashed beans; mix well.
Stir in cornstarch mixture.
Cook and stir until liquid boils and thickens.