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1 (1/2-lb) piece flank steak, well trimmed 2 teaspoons soy sauce 1 1/2 teaspoons cornstarch 1 1/2 teaspoons Chinese rice wine (preferably Shaoxing) or medium-dry Sherry 1 teaspoon finely grated peeled garlic (use a rasp grater) 1 teaspoon finely grated fresh ginger (use a rasp grater) [...]
Read the recipe at epicurious.com
