Chinese Tenderloin

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Author: Mr. Go

1. Remove and discard fat from meat. Cut meat across the grain into thin slices.
2. Combine wine, soy sauce, oyster sauce, sugar, cornstarch, salt and garlic in a medium bowl. Mix in meat.
3. Cover and refrigerate at least 3 hours.
4. Heat oil in wok over high heat. Stir-fry onions in the oil until golden, 3 to 5 minutes. Transfer onions to a serving plate. Keep warm.
5. 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 brown, 2 to 3 minutes.
6. Remove meat from pan and arrange over onion slices. Repeat twice to cook remaining meat.