1/2 lb. sirloin tip
1/2 tbsp. cooking wine
4 eggs, slightly beaten
3 1/2 tbsp. vegetable oil

MARINADE:

1/2 tbsp. cornstarch dissolved in 1 tbsp. cold water
1 tbsp. dark soy sauce
1/4 tsp. salt
1/4 tsp. sugar
1/4 tsp. baking soda
1/2 tsp. sesame oil

SOY SAUCE MIXTURE:

2 1/2 tbsp. dark soy sauce
3 tbsp. light soy sauce
2 1/2 tsp. sesame oil
Dash of white pepper
3-5 green onions with tops, chopped

1/4 c. vegetable oil 1/2 tsp. fresh garlic, minced 2 c. bean sprouts 1/2 tsp. salt

1. Trim fat form beef; cut beef with grain into 2 inch strips. Cut strips across grain into 1/8 inch slices. Toss beef with 1/2 tablespoon cooking wine.

2. Mix marinade; add beef and toss to coat. Cover and chill for at least 1/2 hour.

3. Add 1/2 tablespoon vegetable oil to beef mixture and mix well in order to separate pieces of meat.

4. Heat 1/4 cup oil in a wok over high heat; add minced garlic, then the beef. Stir fry beef until color changes. Add bean sprouts and 1/2 teaspoon salt; stir fry 1 minute. Remove from wok.

5. Heat wok with 3 1/2 tablespoons vegetable oil; rotate to coat side. Add 4 eggs; cook and stir until eggs are thickened throughout but still moist. Break eggs to small pieces and remove from wok.

6. Add 3 tablespoons vegetable oil to wok; rotate wok to coat side. Add rice; stir fry 1 minute. Stir in soy sauce mixture. Stir fry until thoroughly heated and well mixed.

7. Combine rice, green onions, beef and eggs. Stir fry and mix well, about 1 minute. Serve hot.