Oriental Flank Steak

• 1 -1 12 lb flank steak, sliced very thin against the grain
• 1 tablespoon soy sauce
• 1 tablespoon dry cooking sherry
• 12 teaspoon sugar
• 1 12 teaspoons minced garlic
• 34 teaspoon minced gingerroot
• 3 green onions, whites chopped (or 2 tablespoons chopped yellow onion)
• 1 teaspoon cornstarch
• 1 tablespoon peanut oil
• salt and pepper, to taste

1. Combine all ingredients except steak and oil.
2. Add this to the meat.
3. Let marinate for several hours.
4. (all day or overnight is best).
5. Heat peanut oil to medium high temperature and carefully dump meat and marinade into the hot oil.
6. (I've gotten burned by the hot oil a few times) Stir fry until meat is no longer pink and sauce has thickened.
7. Note: I typically have frozen French green beans around.
8. I serve those with the steak.
9. I either stir fry them in some peanut oil with a little salt and pepper or I have on occasion made up more marinade to flavor them also.

flank steak, soy sauce, sherry, sugar, garlic, gingerroot, green onions, cornstarch, peanut oil, salt

Taken from www.food.com/recipe/oriental-flank-steak-303387 (may not work)