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Chinese Tenderloin
Author: Mr. Go 1 lb. beef tenderloin
3 tbsp rice wine
1½ tbsp soy sauce
2 tsp oyster sauce
1 tsp sugar
1 tsp cornstarch
¼ tsp salt
1 clove garlic, crushed
1½ tbsp vegetable oil
2 medium yellow onions, thinly sliced
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Remove and discard fat from meat. Cut meat across the grain into thin slices.
- Combine wine, soy sauce, oyster sauce, sugar, cornstarch, salt and garlic in a medium bowl. Mix in meat.
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Cover and refrigerate at least 3 hours.
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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.
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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.
- Remove meat from pan and arrange over onion slices.
Repeat twice to cook remaining meat.
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