3/4 lb Beef sirloin or flank steak
2 tb Vegetable oil
5 ea Thin slices ginger
1 ts Cornstarch w/ 2 t water
1 x Orange slices for garnish

Marinade:

2 tb Soy sauce
1 tb Shao Hsing wine/dry sherry
2 ts Cornstarch
2 ts Vegetable oil

Orange sauce:

1/4 c Thawed orange juice conc.
1 tb Sugar
1 tb Soy sauce

Thinly slice beef across grain. Combine marinade ingredients in medium bowl. Add beef and stir to coat. Set aside for 30 minutes. Combine orange sauce ingredients in a small bowl and set aside. Place wok or wide frying pan over high heat until hot. Add 2 tablespoons oil, swirling to coat sides.

Add ginger slices and cook, stirring, until fragrant, about 5 seconds. Add beef and stir fry for 2 minutes or until barely pink. Add orange sauce and stir fry for 30 seconds. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Garnish with orange slices.