1 lb. flank steak
1 oz. dried Chinese black mushrooms
2 cloves garlic, minced
2 tbsp. oil
3 tbsp. oyster sauce

Thinly slice flank steak on the diagonal into strips 1-inch wide by 2-3 inches in length. Soak Chinese black mushrooms in warm water for 15 minutes. Drain and discard stems. Thinly slice mushroom caps.

In a wok, heat oil; add garlic and cook until brown. Stir in beef and cook 2 minutes. Stir in mushrooms and cook 1 minute. Add oyster sauce and cook 1 additional minute. Serve over white rice.