1 lb Beef flank steak,

sliced thin across the grain 1 T Light soy sauce

1 T Dry sherry

1 pn Sugar

Black pepper, freshly ground, to taste 2 T Oyster sauce

3 T Peanut oil

1/2 t Sesame oil

2 ea Green onions, slice

Chinese style 1/2 ea Head iceberg lettuce

shredded 1/8 c Chicken stock

Marinate the beef in the soy sauce, wine, sugar, black pepper, and oyster sauce for 15 minutes. Heat a wok and add 1 1/2 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 1/2 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.