1 lb Beef flank steak
-slice thin across the -grain 1 T Dry sherry
1 T Light soy sauce
1 pn Sugar
2 T Peanut oil
2 ea Cloves garlic, chopped fine
6 ea Thin slices fresh ginger,
-cut julienne 2 T Oyster sauce
1/8 c Chicken stock
2 ea Green onions, cut Chinese
-style 2 ea Eggs, well beaten
Marinate the meat in wine, soy sauce, and sugar for 15 minutes. Heat a wok and add the oil. Chow the garlic and the ginger for one minute. Remove the garlic and ginger from the wok, reserving them, and leaving the oil in the pan. Chow the beef on one side for one minutes and then add the removed ginger and garlic. Add the oyster sauce, chicken broth, and green onions and chow for a moment. Stir in the beaten eggs and cook just for a moment, until the mixture thickens.