Cantonese Beef In Oyster Sauce - cooking recipe

Ingredients

1 (8 to 10 oz.) beef flank steak
1 tsp. sugar
2 Tbsp. rice wine or dry sherry
1 egg
1/4 c. vegetable oil
2 tsp. finely chopped ginger root
1/2 tsp. freshly ground pepper
1 Tbsp. light soy sauce
1 Tbsp. cornstarch
1 small Chinese cabbage
1 green onion, chopped
1 1/2 Tbsp. oyster sauce

Preparation

Cut beef into thin slices about 1 1/2 inches across.
In a medium bowl, combine sliced beef, a pinch of salt, pepper, sugar, soy sauce, wine or sherry, cornstarch and egg.
Let stand 20 to 30 minutes.
Cut each Chinese cabbage leaf into 2 or 3 pieces. Preheat a wok or large skillet over high heat.
Add 2 tablespoons oil.
When oil smokes, add cabbage pieces.
Stir-fry 1 1/2 to 2 minutes, or until leaves become limp.
Quickly remove with a slotted spoon; place cabbage in a serving dish.