1 lb. beef tenderloin
3 tbsp. water
1 1/2 tbsp. soy sauce
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. peanut oil
2 med. yellow onions, cut into thin slices

Remove and discard fat from meat. Cut meat across the grain into thin slices. Combine water, soy sauce, oyster sauce, sugar, cornstarch, baking soda, salt and garlic in medium glass bowl. Mix in meat. Cover and refrigerate at least 2 hours.

Heat oil in wok over high heat. Stir fry onions in the oil until golden, 3-5 minutes. Transfer onions to 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, 2-3 minutes. Remove meat from pan and arrange over onion slices. Repeat twice to cook remaining meat.