1 lb Beef flank steak,

           -sliced thin across
           -the grain
      1 T  Light soy sauce

      1 T  Dry sherry

      1 pn Sugar

           Black pepper, freshly
           -ground, to taste
      2 T  Oyster sauce

      3 T  Peanut oil

    1/2 t  Sesame oil

      2 ea Green onions, slice

           -Chinese style
    1/2 ea Head iceberg lettuce

           -shredded
    1/8 c  Chicken stock

  Marinate the beef in the soy sauce, wine, sugar, black pepper, and oyster
  sauce for 15 minutes.  Heat a wok and add 1 1/2 T of the peanut oil.  Chow
  the meat quickly on high heat, about 3 minutes.  Remove from the pan to a
  serving bowl.  Heat the wok again and add another 1 1/2 T peanut oil.  Add
  the sesame oil and green onions, and chow for a moment.  Add the lettuce
  and return the meat to the wok.  Add the chicken stock and cook for a
  moment while a sauce forms.