Tenderloin Chinese Style Recipe

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Tenderloin Chinese Style Ingredients

1 stephen ceideburg
1 lb beef tenderloin
3 tbsp dry sherry
1 1/2 tbsp soy sauce
1 1/2 tsp oyster sauce
1 tsp sugar
1 tsp cornstarch
1/2 tsp baking soda
1/4 tsp salt
1 clove garlic, crushed
1 1/2 tbsp vegetable oil
2 medium yellow onions, cut into thin slices

A Recipe for
Tenderloin Chinese Style

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This Recipe for Tenderloin Chinese Style is one of thousands in the Recipes-to-go Asian Cookbook.

Food Tip
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This is a recipe for Tenderloin Chinese Style from the recipe cookbook of Recipes-to-go (Asian)

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Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.

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Tenderloin Chinese Style

Great food is like great sex. The more you have the more you want.
Gael Greene

Tenderloin Chinese Style Directions

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.

Serves: 4

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Tenderloin Chinese Style Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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