Ginger Beef

• 3/4 lb. flank steak
• 2 tsp. cornstarch
• 1 Tbsp. dark soy sauce
• peanut, vegetable or corn oil
• 3/4 c. finely shredded fresh ginger
• 1 tsp. salt
• 1/2 tsp. sugar
• 1 Tbsp. dry sherry
• 1/4 tsp. monosodium glutamate
• 3 c. loosely packed fresh coriander leaves

1. Slice beef thin against grain.
2. Coat with cornstarch, soy sauce and 1/2 tablespoon oil.
3. Put the ginger into a mixing bowl. Add 1 teaspoon salt; let stand 10 minutes, then drain and squeeze to get juice out.
4. Heat 1 cup oil in wok.
5. Add beef; cook until meat loses red color.
6. Drain, saving 2 tablespoons of oil.
7. Blend sugar, wine and monosodium glutamate and set aside.
8. Heat 2 tablespoons oil.
9. Add ginger juice.
10. Add beef and coriander leaves.
11. Cook 1 minute.
12. Add wine; heat, then serve over rice or noodles.
13. Makes 4 to 8 servings.

flank steak, cornstarch, soy sauce, peanut, fresh ginger, salt, sugar, sherry, monosodium glutamate, fresh coriander leaves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=916876 (may not work)