Ginger Beef

• 1 lb. flank steak, slice in 1/8-inch slices across the grain
• 2 Tbsp. soy sauce
• 1 clove garlic, minced
• 2 Tbsp. sherry or rice wine
• 1/4 tsp. salt
• 1/2 tsp. sugar
• 2 Tbsp. peanut oil
• 1 1/2 Tbsp. cornstarch
• 1/4 c. fresh ginger, thinly sliced in slivers
• 1/4 c. green onion, cut in 1-inch lengths
• 1/2 tsp. salt
• 1/2 c. chicken stock or water
• 1 Tbsp. cornstarch, mixed in 2 Tbsp. cold water
• 4 Tbsp. peanut oil

1. Marinate steak in soy sauce, garlic, sherry or rice wine, salt, sugar, peanut oil and cornstarch.
2. In a wok add oil, when hot, add marinated meat and cook 1 minute, stirring briskly. Remove meat from wok to a bowl.
3. Add 1 tablespoon oil to wok and when hot add salt, ginger and green onions.
4. Stir-fry until ginger is lightly brown.
5. Add soup stock or water and stir in cornstarch mixture until thickened.
6. Return meat to wok and stir briskly. Serves 4 to 6.

flank steak, soy sauce, clove garlic, sherry, salt, sugar, peanut oil, cornstarch, fresh ginger, green onion, salt, chicken, cornstarch, peanut oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=785191 (may not work)