1 lb. flank steak
Dash of sugar
1/2 tsp. monosodium glutamate
1/4 c. thinly sliced and peeled ginger root
1/4 c. chopped green onions
1 tbsp. cornstarch
1 tbsp. water
2 tsp. soy sauce
2 tbsp. oil
1/4 c. chicken stock

Cut steak into 1/4 inch slices. Combine soy sauce, sugar, and monosodium glutamate; add to steak strips and toss to coat well. Heat oil until very hot and add beef, ginger root, and green onions. Cook and toss 3 minutes. Add chicken stock. Blend cornstarch with water and stir into stock. Cook and stir until gravy thickens. Serve with hot steamed rice. Makes 3 to 4 servings.