Chinese Tenderloin
Ingredients
- 1 lb. beef tenderloin
- 3 tbsp dry sherry
- 1½ tbsp soy sauce
- 2 tsp oyster sauce
- 1 tsp sugar
- 1 tsp cornstarch
- ½ tsp baking soda
- ¼ tsp salt
- 1 clove garlic, crushed
- 1½ tbsp vegetable oil
- 2 medium yellow onions, thinly sliced
Direction
- Remove and discard fat from meat.
- Cut meat across the grain into thin slices.
- Combine sherry, soy sauce, oyster sauce, sugar, cornstarch, baking soda, salt and garlic in a medium glass bowl.
- Mix in meat.
- Cover and refrigerate at least 3 hours.
- Heat oil in wok over high heat.
- Stir-fry onions in the oil until golden, 3 to 5 minutes.
- Transfer onions to a serving plate. Keep warm.
- Add about 1/3 of the meat to wok, spreading out slices so they do not overlap.
- Cook slices on each side just until lightly browned, 2 to 3 minutes.
- Remove meat from pan and arrange over onion slices.
- Repeat twice to cook remaining meat.