2/3 lb. beef tenderloin

1:

1 tbsp. soy sauce
1/2 tbsp. wine (or sherry)
1/4 tsp. baking soda
5 tbsp. water

1 tbsp. cornstarch
1/2 c. oil
2/3 lb. broccoli
6 (1/2 inch) pieces green onions (scallions)
6 slices ginger root
1/2 tbsp. wine (or sherry)

2:

Mix:

1 1/2 tbsp. oyster sauce
Dash of MSG
1/2 tsp. sugar
Dash of pepper
1/4 tsp. sesame oil (optional)
3 tbsp. water
1 tsp. cornstarch

Cut meat across into thin bite-size pieces; mix with (1). Add cornstarch; mix. Marinate for 1 hour; add 1 tablespoon oil and wine.

Separate and cut off flowerets around serving dish.

Heat wok and add oil. When oil is hot, put meat in wok. Use chopsticks or long fork to stir-fry. Stir-fry until the color changes; remove and drain. Add 2 tablespoons oil; stir-fry green onions and ginger root until they impart their aroma. Add beef, 1/2 tablespoon wine and (2); toss lightly; remove to serving platter; serve.