• 1 lb beef tenderloin
  • 3 tbsp dry sherry
  • 1½ tbsp soy sauce
  • 2 tsp oyster sauce
  • 1 tsp sugar
  • 1 tsp cornstarch
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 clove garlic, crushed
  • 1½ tbsp vegetable oil
  • 2 medium thinly sliced yellow onions

To prepare Chinese tenderloin remove and discard the fat from the meat and cut the 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 for at least 3 hours.

Heat oil in wok over high heat. Stir-fry onions in the oil until golden brown for around 3 to 5 minutes. Transfer onions to a serving plate and 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.

Lastly, remove meat from pan and arrange over onion slices. Repeat twice to cook remaining meat.

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