Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      teaspoons     soy sauce
   1      teaspoon      red wine
     1/2  pound         beef flank steak -- sliced thin**
   4      teaspoons     salad oil
   3      cloves        garlic -- chopped
     1/2  pound         green onions -- cut into
   1      teaspoon      white vinegar
   3      teaspoons     brown sugar
   1      teaspoon      ground black pepper
   1      teaspoon      sesame oil

Preparation:

** 'Choice' cut is best Combine the soy sauce and wine. Add the flank steak. Marinate 30 minutes. Heat the salad oil in a frying pan until very hot. Add the garlic and then the beef, stir-frying for 5 minutes. Add green onions, vinegar, brown sugar and pepper, continuing to stir-fry until the beef is thoroughly cooked. Add sesame oil. Chef Paul Lee advises that the secret to this dish is to use very high heat and cook quickly. that's what makes the beef juicy and tender. Source: Dining Ethnic Around Puget Sound by Steve and Mary Taylor, 1993; Poverty Bay Publishing Co, Federal Way, Washington. ISBN# 0-936528-0