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CHINESE TENDERLOIN



1 lb. beef tenderloin
3 tbsp dry sherry
1 tbsp soy sauce
2 tsp oyster sauce
1 tsp sugar
1 tsp cornstarch
tsp baking soda
tsp salt
1 clove garlic, crushed
1 tbsp vegetable oil
2 medium yellow onions, thinly sliced


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.













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