Yield: 4 servings
|1 pounds||Beef flank steak, sliced thin across the grain|
|1 tablespoon||Light soy sauce|
|1 tablespoon||Dry sherry|
|Black pepper, freshly ground, to taste|
|2 tablespoons||Oyster sauce|
|3 tablespoons||Peanut oil|
|½ teaspoon||Sesame oil|
|2 eaches||Green onions, slice Chinese style|
|½ each||Head iceberg lettuce shredded|
|⅛ cup||Chicken stock|
Marinate the beef in the soy sauce, wine, sugar, black pepper, and oyster sauce for 15 minutes. Heat a wok and add 1½ T of the peanut oil. Chow the meat quickly on high heat, about 3 minutes.
Remove from the pan to a serving bowl. Heat the wok again and add another 1 ½ T peanut oil. Add the sesame oil and green onions, and chow for a moment. Add the lettuce and return the meat to the wok.
Add the chicken stock and cook for a moment while a sauce forms.