Fillet Beef Cantonese Style

• 300 g (2/3 lb.) beef tenderloin
• 3/4 c. shredded onions
• 1 Tbsp. soy sauce
• 1 Tbsp. water
• 1/2 Tbsp. cooking wine
• 1/2 Tbsp. cornstarch
• 2 Tbsp. water
• 1 1/4 Tbsp. soy sauce
• 1 Tbsp. ketchup
• 1 Tbsp. hot red pepper
• 1/2 Tbsp. sugar
• 1/2 Tbsp. vinegar

1. Wash the beef, then cut into long strips.
2. Marinate in 1 tablespoon soy sauce, 1 tablespoon water, cooking wine and cornstarch for 30 minutes.
3. Heat the wok and add 1 cup of oil.
4. Fry the beef until it is done medium; remove and drain.
5. Heat the wok, then add 2 tablespoons of oil.
6. Stir-fry the onions until cooked. Add remaining ingredients and bring to a boil.
7. Mix in the beef and stir quickly.
8. Remove and stir.

beef tenderloin, onions, soy sauce, water, cooking wine, cornstarch, water, soy sauce, ketchup, hot red pepper, sugar, vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=752006 (may not work)