1 lb. tenderloin or sukiyaki beef, sliced thin across grain
1 tsp. minced garlic
6 green onions, chunked
3 tbsp. soy sauce
1/3 c. oyster sauce
1/3 c. thinly sliced green pepper
1 tsp. sugar
1/4 c. Chablis wine
1 tsp. minced fresh ginger
1/2 c. beef stock
1/2 c. mushrooms
Cornstarch

Cut beef in small, thin slices. Slice onions and mushrooms. Coat meat with cornstarch, mix with mushrooms. Mix beef stock, oyster sauce with 1 tablespoon of cornstarch. Heat 2 tablespoons oil in bottom of wok. Toss-cook garlic, green onions, and pepper until lightly translucent; remove from oil and keep warm.

Cook meat and mushrooms in oil about 1 minute, tossing as it cooks. Add sugar, ginger, soy, and wine to stock mix; bring to boil separately. Return garlic, green onions, and pepper to meat mixture, pour the hot sauce mix over the meat, etc. Serve immediately with steamed rice.