1 lb. beef tenderloin (eye of round or flank steak - 2nd choice)
1/2 lb. pea pods (or green pepper or broccoli)
2 green onions
1/2 tbsp. light soy sauce
1 tbsp. dry sherry (or Chinese wine)
1 sm. egg
1 1/2 tbsp. cornstarch

Chinese frying pan
8 tbsp. cooking oil
1/2 tsp. salt
2 tbsp. oyster sauce
1/4 tsp. sugar

Freeze beef until firm, but soft enough to cut. Slice across grain into paper thin slices. Snip ends of pea pods, cut big ones in half. If used cut green pepper/broccoli into slices. Dice green onions. Marinate beef in soy sauce, sherry and green onions 10-15 minutes. Add beaten egg and cornstarch. Mix well.

Heat 2 tablespoons oil until hot, add pea pods. Stir for minute, add salt. Cook a couple of minutes; remove from pan. Heat 6 tablespoons cooking oil until smoking hot. Pour in beef. Stir constantly, about 1 minute. Add oyster sauce and sugar. Mix thoroughly, add pea pods. Serve with plain rice.

Makes 4 servings.