1 lb. minute or flank steaks, thin slices
1 tsp. chopped ginger
1 tsp. chopped garlic
2 scallions, cut 1" slices, diagonal
MARINADE:
3 tbl. black soy
1/2 tsp. garlic flakes
1 tbl. wine
corn starch paste for tenderizing
SAUCE:
4 tbl. oyster sauce
1/2 tsp. sugar
2 tbl. wine
Divide steak into 2 parts after marinating 1 hour. Drain, then deep fry each batch and set aside. Leave 3 tbl. oil in wok. Add ginger, garlic, and scallions. Fry till hot, 2 minutes. Add sauce and cook till it bubbles. Add beef and cook. Cover for 2 minutes. Serve with snow peas.