BEEF WITH OYSTER SAUCE

¾ Pound flank steak (trimmed weight)

1 Cup peanut, vegetable, or corn oil

1 Tablespoon dark soy sauce

1 Teaspoon sugar

3 Teaspoons cornstarch

1 Tablespoon shredded fresh ginger

1 Scallion, green part included, trimmed and shredded

2 Tablespoons oyster sauce

1 Tablespoon dry sherry or shao hsing wine

2 Tablespoons water

1. Place the flank steak on a flat surface and, using a sharp knife, cut it across the grain into the thinnest possible slices. (This is easier to do if the meat is partially frozen.) Place the meat in a mixing bowl and add 1 tablespoon of the oil. Add the soy sauce, sugar, and 2 teaspoons of the cornstarch.

2. In a wok or skillet heat the remaining oil until warm but not hot. (If the oil is hot the meat will stick together in a lump.) Add the beef mixture and cook, stirring, about 30 seconds. The meat should be only half cooked. Remove and drain the meat well in a sieve-lined bowl to catch the drippings, but leave about 1 tablespoon of oil in the pan. Add the ginger and scallion and cook about 10 seconds over high heat, then add the oyster sauce. Blend the remaining teaspoon of cornstarch with one tablespoon water. Add the beef, wine, and the remaining tablespoon water and stir in the cornstarch mixture. Stir to thicken and serve hot.

YIELD: 4 servings.