1/2 lb. beef, sliced, marinated
1 lb. string beans, cut into 2 inch lengths, parboiled
1/4 tsp. baking soda, dissolved in 2 tsp. water
1/2 tsp. salt
1/4 tsp. MSG (optional)
1 tsp. wine
2 tsp. soy sauce
Peanut oil

MARINADE: (For beef)
1 tsp. cornstarch
1 tsp. soy sauce
1/2 tsp. wine
1/2 tsp. sugar
1/2 tsp. salt
1/4 tsp. MSG (optional)

1. Stir baking soda solution into the beef. Stir in the marinade. Then stir in 1 teaspoon peanut oil and marinate the beef for one hour or more in the refrigerator.

2. Parboil string beans for about 6 minutes. Drain.

3. Heat 1 tablespoon peanut oil over high heat, add 1/2 teaspoon salt. Stir in string beans. Stir until well covered with oil. Add 1/4 teaspoon MSG. Remove to a platter.

4. Stir-fry beef in 1 tablespoon peanut oil over high heat. Stir-fry until barely done. Sizzle in 1 teaspoon wine and 2 teaspoons soy sauce.

5. Spread over green beans. Serve hot.

SECRETS:

1. After parboiling the string beans, you may rinse them in cold water. This way, the green color will remain green. If you want the green color to remain for a long time, stir 1 teaspoon baking soda into the parboiling water and drain the string beans; rinse under cold water immediately.

2. Adding baking soda helps to tenderize the beef. When putting the marinade on the beef, make sure to stir the beef in the same direction in a circular motion. Coating the peanut oil on the marinated beef will help the beef to cook faster; hence the meat will be juicier.

3. Always cook the beef over high heat and cook quickly. Never overcook the beef or else it will become tough.

4. In step 4, sizzle the wine into the frying pan rather than into the beef.