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1
Remove any fat or muscle from the beef and slice against the grain.
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2
Shred finely and mix with 1 teaspoon rice wine, 1/2 tablespoon soy sauce, 1/2 tablespoon cornstarch and 2 tablespoons water.
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3
Marinate for about 20 minutes.
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4
Before stir-frying, add 1 tablespoon oil and toss lightly.
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5
(The oil will prevent the shreds from sticking together during frying.)
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6
Cut the green onion stalks into 1-inch sections.
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7
If the stalks are thick, split in half lengthwise.
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8
Heat pan and add 1/2 cup oil; heat until hot (about 275u00b0).
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9
Add the beef shreds and stir-fry over medium heat, using chopsticks or a spatula to separate the shreds.
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10
When the meat changes color (about 20 seconds later), remove and drain.
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11
Heat pan and add 3 tablespoons oil; heat until very hot.
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12
Add the green onion sections and stir-fry for about 10 seconds until fragrant. Add the beef, 1 teaspoon rice wine, 1 tablespoon soy sauce, 1/4 teaspoon m.s.g., 1/2 teaspoon sugar, 1/8 teaspoon black pepper, 1/2 tablespoon cornstarch and 2 tablespoons water and toss lightly.
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13
Sprinkle 1 teaspoon sesame oil over the stir-fried mixture (added for sheen).
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14
Toss lightly and remove to a serving platter.
