Ingredients:
1 lb. beef tenderloin
3 tbsp dry sherry
1½ tbsp soy sauce
2 tsp oyster sauce
1 tsp sugar
1 tsp cornstarch
½ tsp baking soda
¼ tsp salt
1 clove garlic, crushed
1½ tbsp vegetable oil
2 medium yellow onions, thinly sliced

Directions:
Remove and discard fat from meat. Cut meat across the grain into thin slices.Combine sherry, soy sauce, oyster sauce, sugar, cornstarch, baking soda, salt and garlic in a medium glass bowl. Mix in meat.
Cover and refrigerate at least 3 hours.
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.
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.