| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Chinese |
Chinese, Meats |
4 |
Servings |
INGREDIENTS
|
|
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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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