4 tbsp. peanut oil
1 clove garlic
1/2 tsp. salt
1 slice ginger, minced
1 lg. flank steak
2 tbsp. sherry
1 tbsp. light soy sauce
1 tsp. sugar
1 tbsp. cornstarch
1/2 c. cold water
2 scallions, sliced
1 1/2 tsp. soy sauce
1 lb. fresh bean sprouts
2 scallions, diced

PREPARATION: Cut steak into bite-size slices. Mix clove garlic, salt and ginger and set aside. Mix sherry, soy sauce, sugar, cornstarch, cold water, scallions, and soy sauce and set aside. Mix well before using.

COOKING: Put oil in wok and bring to high heat. Add clove garlic, salt and ginger and stir fry 15 seconds. Add steak and brown lightly, leaving center rare. Remove meat and set aside. Add sherry, light soy sauce, sugar, cornstarch, cold water, scallions, and soy sauce to skillet. Stir and heat until thickened. Add bean sprouts. Stir fry 1 minute. Return meat and cook 1 minute, mixing well, to be sure it is well coated by sauce. Serve. Garnish with scallions.