1/2 lb. lean tender beef
Oil for cooking
1 tsp. soy sauce
1 lb. Chinese long beans
Salt for taste
1/2 tsp. sugar
1/4 tsp. cornstarch

Cut beef across the grain into thin sliced strips. Place in bowl, add 2 tablespoons oil and soy sauce, mix and let stand. Cut off ends of beans, cut into 1 1/2-2 inch long pieces. Wash and drain. Heat 3 tablespoons oil in a wok or Dutch oven. While very hot, add beans and cook, stirring for awhile.

Add salt to taste and a little water to prevent scorching. Cover and cook for 3 minutes until beans are crisp-tender. Remove and keep warm. Stir sugar and cornstarch into beef just before cooking. Add to pan and stir-fry until browned. Cover and cook 1 1/2 minutes. Turn out on top of warm beans. Serves 4.