Brooklyn Wiseguy-Cantonese Beef With Oyster Sauce - cooking recipe

Ingredients

1 1/2 - 2 1 1/2-2 lbs sirloin steaks or 1 1/2-2 lbs New York strip steaks (this weight should be no more than 2 or 3 whole steaks, which can be cut in half portions to serve 4)
Marinade
2 tablespoons soy sauce
2 tablespoons sesame oil
2 2 tablespoons gin or 2 tablespoons rice wine
1 tablespoon fresh ground black pepper
Sauce
3 1/2 tablespoons oyster sauce
1 1 tablespoon gin or 1 tablespoon rice wine
1 teaspoon sugar
3/4 3/4 cup chicken stock or 3/4 cup broth
1 tablespoon cornstarch (mixed to a smooth paste in 2 tbs cold water)
Stir fry
1 -2 tablespoon peanut oil or 1 -2 tablespoon vegetable oil
2 tablespoons fresh garlic, minced
1 teaspoon fresh ginger, minced
2 small onions or 1 large onion, cut in 1/2 inch thick chunks or slivers
1/2 cup sliced mushrooms
6 cherry tomatoes, halved or 2 small firm ripe tomatoes, cut in bite size chunks
Garnish
1/2 head iceberg lettuce, shredded
1 teaspoon sesame oil
1 teaspoon rice vinegar or 1 teaspoon white vinegar

Preparation

Mix marinade ingredients and rub into steaks.
Let sit for 20 minutes.
Mix together ingredients for sauce and set aside.
Toss lettuce with oil and vinegar and divide onto individual serving plates (or 1 large serving plate).
Heat a wok or heavy based pan, then add oil to coat.
When oil is very hot, add garlic, ginger, onions, and mushrooms, and stir-fry on high heat until crisp cooked (about 3 minutes), turning constantly to avoid scorching.
Add tomatoes and cook another minute or so, then add sauce mixture.
Bring to a boil, then lower heat to simmer for about 2 minutes, until sauce thickens.
Cover and keep warm.
Broil, grill, or pan-cook the steaks to your taste.
Place hot steaks on lettuce and spoon some sauce and vegetables over each steak and lettuce portion.
Serve with white rice- and a knife.