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