8 oz. flank steak
1 tbsp. soy sauce
1 tsp. rice wine
5 tbsp. water
2 tsp. cornstarch
1 tbsp. oil
3 c. oil for frying
6 (1 inch) section green onion
6 slices ginger root
1/2 tbsp. rice wine
1 1/2 tbsp. oyster sauce
1/4 tsp. MSG
1/4 tsp. sugar
1/4 tsp. black pepper
1/4 tsp. sesame oil
1 1/2 tbsp. water
1 tsp. cornstarch

Remove any fat or tough membrane from beef. Cut into bite-size pieces; mix with soy sauce, rice wine, water and cornstarch. Let soak for 1 hour. Add 1/2 tablespoon oil and mix.

Heat frying oil, deep-fry meat for 20 seconds, remove and drain. Remove all oil, except 2 tablespoons. Stir-fry green onions and ginger until sauteed. Add beef slices, 1/2 tablespoon rice wine and oyster sauce, MSG, sugar, black pepper, 1/4 teaspoon sesame oil, water and cornstarch. Cook and remove to serving plate. Serve with rice.