Cantonese Beef In Oyster Sauce

• 1 (8 to 10 oz.) beef flank steak
• 1 tsp. sugar
• 2 Tbsp. rice wine or dry sherry
• 1 egg
• 1/4 c. vegetable oil
• 2 tsp. finely chopped ginger root
• 1/2 tsp. freshly ground pepper
• 1 Tbsp. light soy sauce
• 1 Tbsp. cornstarch
• 1 small Chinese cabbage
• 1 green onion, chopped
• 1 1/2 Tbsp. oyster sauce

1. Cut beef into thin slices about 1 1/2 inches across.
2. In a medium bowl, combine sliced beef, a pinch of salt, pepper, sugar, soy sauce, wine or sherry, cornstarch and egg.
3. Let stand 20 to 30 minutes.
4. Cut each Chinese cabbage leaf into 2 or 3 pieces. Preheat a wok or large skillet over high heat.
5. Add 2 tablespoons oil.
6. When oil smokes, add cabbage pieces.
7. Stir-fry 1 1/2 to 2 minutes, or until leaves become limp.
8. Quickly remove with a slotted spoon; place cabbage in a serving dish.

sugar, rice wine, egg, vegetable oil, ginger root, freshly ground pepper, soy sauce, cornstarch, chinese cabbage, green onion, oyster sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=986794 (may not work)