Tenderloin Chinese Style

• 1 lb beef tenderloin
• 3 tablespoons sherry wine
• 1 1/2 tablespoons soy sauce
• 2 teaspoons oyster sauce
• 1 teaspoon sugar
• 1 teaspoon cornstarch
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 garlic clove, crushed
• 1 1/2 tablespoons vegetable oil
• 2 medium onions, thinly sliced

1. Remove and discard fat from meat. Cut meat across the grain into thin slices.
2. Combine next 8 ingredients. Mix in meat. Cover and refrigerate 3 hours.
3. Heat oil in wok over high heat. Stir-fry 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.

beef tenderloin, sherry wine, soy sauce, oyster sauce, sugar, cornstarch, baking soda, salt, garlic, vegetable oil, onions

Taken from www.food.com/recipe/tenderloin-chinese-style-177194 (may not work)