1 lb Beef flank steak,
-sliced thin across
-the grain
1 tb Light soy sauce
1 tb Dry sherry
1 pn Sugar
Black pepper, freshly
-ground, to taste
2 tb Oyster sauce
3 tb Peanut oil
1/2 ts Sesame oil
2    Green onions, slice
-Chinese style
1/2    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.