In this simple stir-fry, oyster sauce is perfect paired with thin sliced beef and Napa cabbage. This makes a warm and delicious meal served over white steamed rice. Perfect for these extra cold days, enjoy.

1½ lbs. lean beef (flank steak works well in this recipe)
1 small head Napa cabbage
2 green onions
¼ piece fresh ginger
2 tbsp stir fry oil

Marinade:
1 tbsp sherry
1 tsp sugar
¼ tsp salt
1 tbsp cornstarch

Sauce:
2 tbsp oyster sauce
1 tbsp sherry
1 tsp sugar

1. Remove as much fat from the meat as possible and slice it into ½ inch wide thin pieces and place them in a bowl.


2. To the meat add the marinade ingredients and stir them in thoroughly. Then let the meat marinate at room temperature for 20 minutes, while preparing the other ingredients.


3. Remove the base from the cabbage head and pull off the leaves rinsing them under cold running water and drying them thoroughly.


4. When the leaves of the cabbage are dry, cut them into thin shreds and set them aside.


5. Rinse and dry the green onions thoroughly and then dice them.


6. Next, peel the piece of ginger and dice it as well.


7. Mix together all of the ingredients for the sauce in a small cup.


8. Once the beef marinates heat a wok on high.


9. When the wok is hot, add just one tablespoon of the stir-fry oil and let it get hot.


10. When the oil is hot add the beef and stir fry it for 1 and ½ minutes, or just until it is cooked through. Then remove it and set it aside on a plate. Keep in mind that we want the beef to be about medium to medium well; meaning it still should have a light pink center when it is done.


11. Next add the remaining tablespoon of stir-fry oil and heat it on high.


12. When the oil is hot, add the ginger and green onions and stir-fry them for 30 seconds, or until fragrant.


13. Then add the cabbage and stir fry it for 1 to 2 minutes, or just until slightly soft.


14. Then return the beef to the wok and add the sauce mixture. Stir until everything is heated through and sever immediately. This is perfect over white steamed rice and makes about 3 servings.