1 lb. flank steak

MARINADE:

1 tbsp. cornstarch
1/2 tsp. sugar
2 1/2 tbsp. soy sauce
1 tbsp. water
4 thin slices fresh ginger
3 med. onions
4 tbsp. oil

Trim the fat from the flank steak and cut the steak lengthwise into 1 1/2" strips. Slice each strip across the grain into 1/4" thick pieces to make about 2 cups. Combine the marinade with the steak pieces. Use your hand to mix so that the steak will soak up the marinade. Set aside for 30 minutes.

Set the fresh ginger with the steak. Cut off both ends of onions and peel. Cut the onions into 1/2" wedges and separate the layers to make about 3 cups. Set aside.

Heat a frying pan over high heat and add 1 tablespoon oil. Add the onion and stir fry in oil for about 2 minutes. Do not let the onion brown and wilt. Remove cooked onion and set aside. Heat the frying pan again until very hot. Add 3 tablespoons oil and ginger. Mix the beef slices again and add to the hot oil, quickly stirring over high heat to separate the beef pieces. Cook until the meat just turns color. Add the cooked onion. Stir, let heat through and mix with meat thoroughly. Do not overcook the meat. Serve hot. Serves 8.