---------- Recipe via Meal-Master (tm) v8.02

     Title: TENDERLOIN CHINESE STYLE
Categories: Chinese, Meats
     Yield: 4 servings

          Stephen Ceideburg
     1 lb Beef tenderloin
     3 tb Dry sherry
 1 1/2 tb Soy sauce
 1 1/2 ts Oyster sauce
     1 ts Sugar
     1 ts Cornstarch
   1/2 ts Baking soda
   1/4 ts Salt
     1    Clove garlic, crushed
 1 1/2 tb Vegetable oil
     2 md Yellow onions, cut into thin
          -slices

 1. Remove and discard fat from meat. Cut meat across
 the grain into thin slices.

 2. Combine sherry, soy sauce, oyster sauce, sugar,
 cornstarch, baking soda, salt and garlic in medium
 glass bowl. Mix in meat. Cover and refrigerate at
 least 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.

 From "Chinese Cooking Class Cookbook" by the Editors
 of Consumer Guide, Publications International LTD,
 1980. ISBN 0-517-322455.

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