Beef Imperial

1 1/4 pounds flank steak -- semi-frozen
1 tablespoon soy sauce
1 tablespoon dry sherry
1 each egg
salt and freshly ground black pepper -- to taste
1 teaspoon cornstarch
2 cups vegetable oil
For the Imperial Sauce:
3 tablespoons soy sauce
1 tablespoon dry sherry
1/2 cup chicken broth
salt and freshly ground black pepper -- to taste
garlic powder -- to taste
1 slice ginger root -- finely chopped
1/2 teaspoon sugar
1 pinch monosodium glutamate -- optional
1 teaspoon cornstarch -- rounded tsp.
other ingredients:
5 each dried black Chinese mushrooms -- (5 to 6)
soaked in water, drained, -- stems removed
1 cup bamboo shoots -- sliced
3 slices ginger root
2 cloves garlic -- SLICED
1 handful fresh snow peas -- strings removed

Combine all sauce ingredients, mix & set aside. MSG is controversial & should not be. It's used as a flavor enhancer for foods that have little inherent flavor. The trick is not to use too much, only a dash. Remove fat, muscle & any gristle from meat. Cut in 1/2 lengthwise. Slice each piece crosswise, against the grain & on a slight slant, so you have 1/4-in. slices. Place in bowl & marinate for 1 hr. in soy sauce, sherry, egg, salt, pepper & cornstarch.

Heat a wok hot & dry. Add oil. When it's just beginning to smoke, add meat mixture, stirring it quickly so the pieces separate. After 1min.,drain through a colander or sieve, reserving 2-3 tbs. oil. Prepare the Imperial Sauce. Return reserved oil to the wok.

Add mushrooms, bamboo shoots, ginger, garlic, snow peas & meat. Move wok back & forth rapidly in the air so the vegetables are flipped into the air continuously.

Add Imperial Sauce & continue flipping vegetables & meat 3 min. or until the sauce thickens. If desired, sprinkle a few drops of sesame oil on mixture. Serve.
Don't mistake Oriental for American sesame oil. They are totally different.