MATERIALS:

• 1 Big Mixing Spoon

• 1 Big Bowl (to marinate the meat in)

• 1 wok

INGREDIENTS:

• 2 cups of flank steak (around 1lb), remove the fat and gristle cut the steak in half lengthwise, then thin-slice across the grain)

• 2 teaspoons cornstarch

• 4 tablespoons of veggie oil

• 2 tablespoons of dark Chinese soy sauce

• 1 teaspoon of thin/lite Chinese soy sauce

• 1 teaspoon of dry sherry

• 1 teaspoon sugar or Splenda

• 1/2 cup of fresh ginger, pared and thin-sliced

• 1/4 teaspoon salt

Steps:

1. Marinate the meat for a few minutes (5-10min) with a mixture of the cornstarch, 1 tablespoon of veggie oil, the soy sauces (both of them dark and thin/lite), sherry and sugar. Set them aside

2. Preheat the wok and add 1 tablespoon of veggie oil. When hot, add the ginger, stir-fry for about 30 seconds over medium heat.

3. Add the salt, and stir-fry for another 30 seconds. Drain off liquid, remove the ginger to a bowl and set aside.

4. Wash, dry and preheat the wok. Turn to high heat, and add 2 tablespoons of oil. When hot, add the marinated beef, separate each piece , and fry until brown on both sides (1 or 2 min). Add immediately on a platter or plate.