½ pound beef

½ cup water

1 tablespoon dark soy sauce

1 tablespoon plus 1 teaspoon hoisin sauce

1 teaspoon sugar

1 teaspoon oyster sauce

¼ teaspoon sesame oil

2 eggs, lightly beaten

¼ teaspoon salt

3–4 tablespoons oil for stir-frying

1 slice ginger, minced

½ cup mung bean sprouts, rinsed and drained

• Cut the beef into thin slices. Marinate if desired.

• Combine the water, dark soy sauce, hoisin sauce, sugar, oyster sauce, and sesame oil, and set aside.

• Mix the eggs with ¼ teaspoon salt. Add 1 tablespoon oil to a preheated wok or skillet. When oil is hot, scramble the eggs and remove from the wok.

• Add 2 more tablespoons oil. When oil is hot, add the beef and stir-fry until it changes color and is nearly cooked through. Remove from the wok and set aside.

• Add more oil if necessary. Add the ginger and stir-fry briefly until aromatic. Add the bean sprouts. Add the sauce and bring to a boil. Add the beef and the scrambled egg. Mix everything together and serve hot.

Carrot Flowers

Although the Chinese rarely eat raw vegetables, they are a popular ingredient for garnishes. To make a quick and easy garnish, take a 3-inch-long slice of carrot and cut 4 V-shaped notches at 90° intervals. To finish, slice the carrot into thin “flowers.”