Recipe - Tenderloin Chinese Style

Stephen Ceideburg
1 pound Beef tenderloin
3 tablespoon Dry sherry
1 One half tablespoon Soy sauce
1 One half teaspoon Oyster sauce
1 teaspoon Sugar
1 teaspoon Cornstarch
One half teaspoon Baking soda
One fourth teaspoon Salt
1 Clove garlic, crushed
1 One half tablespoon Vegetable oil
2 md Yellow onions, cut into thin
slices

1. Remove and discard fat from meat. Cut meat across the grain into thin
slices.

2. Combine sherry, soy sauce, oyster sauce, sugar, cornstarch, baking soda,
salt and garlic in medium glass bowl. Mix in meat. Cover and refrigerate at
least 3 hours.

3. Heat oil in wok over high heat. Stirfry onions in the oil until golden,
3 to 5 minutes. Transfer onions to serving plate. Keep warm.

4. 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.

From "Chinese Cooking Class Cookbook" by the Editors of Consumer Guide,
Publications International LTD, 1980. ISBN 0517322455.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini