Beef With Scallions

• 3/4 pound well-trimmed flank steak
• 1 tablespoon light soy sauce
• 1 tablespoon Shaoxing or dry Sherry wine
• 3/4 teaspoon sugar
• 5 tablespoons corn, peanut or vegetable oil
• 4 large cloves garlic, cut into the thinnest possible lengthwise slices
• 1/4 cup fresh ginger cut into fine shreds, each about 2 inches in length
• 1/4 teaspoon salt, if desired
• 8 scallions, trimmed and cut crosswise into 1 1/2-inch lengths, about 1 c

1. Cut the flank steak crosswise in half, and place each half on a flat surface.
2. Holding a knife or cleaver parallel to the center of the meat, cut the steak in half.
3. Stack the halves and cut the meat crosswise into very thin shreds.
4. Put the meat into a mixing bowl.
5. Blend the soy sauce, wine and sugar, and pour the mixture over the meat.
6. Blend with the fingers.
7. Heat half of the oil in a wok or skillet, and when it is very hot, add the beef mixture, garlic, ginger and salt.
8. Cook about 30 seconds over very high heat, stirring constantly.
9. Spoon the mixture into a serving dish.
10. Heat the remaining oil in a wok or skillet, and add the scallions.
11. Cook, stirring rapidly, about 20 seconds.
12. Scatter the scallions over the beef and serve.

soy sauce, sherry wine, sugar, corn, garlic, fresh ginger, salt, scallions

Taken from cooking.nytimes.com/recipes/2922 (may not work)