In a medium bowl, place cellophane noodles. Add enough room temperature tap water to cover the noodles. Soak for 2 hours. Drain and cut with a pair of scissors for 2 – 3 times, so the noodles are shorter to eat.
For enoki, rinse and pat dry with paper towels. Trim the base of the cluster and pull the mushrooms apart into small bunches.
In a small bowl, combine the ingredients for the seasoning. Set aside.
In a small bowl, stir together cornstarch and water. Set aside.
In a large skillet over medium high heat, warm vegetable oil. Add onion & saute for 2 minutes. Add garlic and cook for 30 seconds. Add mushroom and cook for 2 minutes. Stir in satay sauce and mix well. Add the beef and mix well. Cook until 50% cooked through. Reduce heat to medium. Add ¾ cup water and cellophane noodles. Mix and add the seasoning. Cook until the beef is done. Stir in cornstarch slurry.
Heat a clay pot over medium-low heat. Transfer everything into the clay pot. Add green onion and half of the chili. Serve immediately with hot steamed rice.