2 lb. flank steak
1/2 c. peanut oil or cooking oil
6 pieces green onions
4 slices fresh ginger

Cut the beef into 1 x 2-inch pieces. Cut green onions into 2-inch lengths.

MARINADE:

2 tbsp. cornstarch
1 tbsp. sugar
1 tsp. baking soda
2 tbsp. soy sauce
1/4 c. water
3 tbsp. peanut oil

Combine all the marinade ingredients except oil. Stir in the beef and marinate in the bowl for 40-50 minutes. Add peanut oil.

VEGETABLES:

1/2 lb. broccoli spears OR
Other green vegetables
1/4 lb. bamboo shoots OR
1/4 lb. mushrooms, sliced
2 tbsp. rice wine or sherry
1 tsp. salt

Cut broccoli spears in 2-inch lengths. Blanch the broccoli and bamboo shoots or other green vegetables in boiling water for 1 minute. Remove from water and stir fry in 1/8 cup peanut oil. Season with wine, salt, and sugar. Place in platter.

In a skillet heat oil. Fry beef for 20 seconds. Remove beef and drain off oil. Heat the remaining oil and stir fry ginger and green onions. Stir in beef and quickly stir fry over high heat. Add the seasoning mixture and stir until thickened. Pour over broccoli and bamboo shoots and serve immediately.

SEASONING SAUCE:

3 tbsp. oyster sauce
1/4 c. water
1 tbsp. sugar
1 tbsp. cornstarch
1 tbsp. sesame oil