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| 1 Esslöffel | sherry dry |
| 2 Teelöffel | soy sauce |
| 8 x ca. 30 g | Lean flank steak; (or the leanest you can get) thinly sliced into 2" by 2" by 1/8 " |
| 1 Esslöffel | garlic minced, fresh |
| 1 Teelöffel | Ginger fresh, minced |
| 4 mittel | Onions; cut into wedges |
| 2 | Stalks of celery; sliced diagonally into 1/4" pieces |
| 1/2 Tasse | Lf beef stock |
| 3 Esslöffel | oyster sauce |
| 3 Esslöffel | ketchup |
| 1/2 Teelöffel | sugar |
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Combine sherry & soy sauce. Add beef to sauce and leave to marinate in a bowl for 20 - 30 mins (actually, overnight in the refrigerator is good). Heat wok for 2 minutes. Spray with Pam. Add onions and celery. Stir fry till onions Begin to turn soft.
Add garlic & ginger. Stir fry for 30 secs to 1 min (don't burn it!). Add beef. Stir fry for 30 secs. Add oyster sauce, ketchup, sugar, stock. Stir it up till all heated and beef is cooked to own preference.
Alternatively, brown beef in wok first. Remove from wok & set aside. Cook other ingredients as above, but without the beef. Add the beef at the end, heat through and serve.
This is great with rice or noodles.
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