Tenderloin Chinese Style

Yield:	4 Servings
Categories:	Chinese, Meats

		Stephen Ceideburg
1	lb	Beef tenderloin
3	tb	Dry sherry
1 1/2	tb	Soy sauce
1 1/2	ts	Oyster sauce
1	ts	Sugar
1	ts	Cornstarch
1/2	ts	Baking soda
1/4	ts	Salt
1		Clove garlic, crushed
1 1/2	tb	Vegetable oil
2	md	Yellow onions, cut into thin slices