Instructions: Combine the marinade ingredients in a medium bowl. Add the beef and stir to coat. Set aside for 30 minutes. Combine the sauce ingredients in a small bowl.

Place a wok or wide frying pan over high heat until hot. Add 2 tablespoons of the oil, swirling to coat the sides. Add the beef and stir-fry until barely pink, about 2 minutes. Remove the beef from the wok. Add the remaining tablespoon of oil. Add the ginger and green onions and cook, stirring, for 1 minute. Return the beef to the wok. Add the pickled ginger and sauce. Cook, stirring, until the sauce boils and thickens.

This recipe yields 4 servings.

Tip: Some cooks dont peel carrots, and some cooks dont peel ginger. I peel ginger because it makes a dish look more refined. Young ginger, however, need only be washed. The skin is thin and translucent.

Comments: The list of curative powers credited to fresh ginger is as long as a Chinese scroll. Its reputed to aid digestion, prevent colds, restore appetite, and make a young (or old) man aware of the pleasures of spring. You seldom find beef this gingery in my restaurant. My Mom made it this way, not to stimulate my appetite but to soothe it.

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