Ingredients:

• 1 pound of beef, sliced across the grain then sliced lengthwise
• 1 bunch of green onions sliced in 1 inch lengths on the diagonal
• 1/2 smallish onion sliced from root end to stem end in 3/8 inch wide strips
• 2 inch knob of ginger shredded, or julienned. Make sure it's a generous 2 inches
• 2 garlic cloves sliced thinly
• 2 Serrano style chilies sliced thinly
• 2 tsp. golden mountain soy sauce approximately
• 2 tsp. fish sauce approximately
• 2 tsp. oyster sauce
• 1 TBLSP. chicken stock
• 1/2 tsp. sugar or fructose
• 1 TBLSP. peanut oil

Heat a dry wok on High heat until the wok is thoroughly warmed, add the oil and swirl around the wok, immediately add the shredded ginger, garlic, and chili. Chow in wok until the barest hint of color develops on the garlic, immediately add the beef, and continue to chow, add the soy sauce, fish sauce, oyster sauce, and the sugar. Continue chowing until the beef is half done, immediately add the onions, and continue to wok, if it is a very liquid mixture, because not enough evaporation has taken place do not add the chicken stock. You want the sauce to evaporate and cling to the meat, add a tiny bit of the stock if needed, if you have a truly hot range (as it should be for woking) then you will need the full Tablespoon of stock to finish cooking the meat and the onions. ENJOY.