Servings: Serves 4 people
1 lb. beef tenderloin
3 T dry sherry
1 1/2 T soy sauce
2 t oyster sauce
1 t sugar
1 t cornstarch
1/2 t baking soda
1/4 t salt
1 clove garlic, minced
1 1/2 T vegetable oil
2 medium yellow onions, thinly sliced
Remove the fat from the beef and discard it.
Cut the beef across the grain into thin slices.
Combine the soy sauce, oyster sauce, sugar, cornstarch, sherry, baking soda, salt, and garlic in a medium glass bowl.
Mix in the meat.
Cover and refrigerate for at least 3 hours.
Heat oil in a wok over high heat.
Stir-fry the onions in the oil until golden, for 3 to 5 minutes.
Transfer the onions to a serving plate and keep them warm.
Add about 1/3 of the beef to the wok, spreading out the slices so they don't overlap.
Cook the slices on each side just until lightly browned, for 2 to 3 minutes.
Remove the beef from the pan and arrange over the onion slices.
Repeat twice to cook the rest of the beef.