Instructions: 1. Cut beef against the grain in 1/4-inch slices, then in 1- by 2-inch strips. Peel ginger root; slice as thin as possible. Cut scallions in 1-inch sections.

2. Blend cornstarch and cold water to a paste.

3. Heat oil. Add salt, then ginger root and scallion. Stir-fry a few times.

Add beef and stir-fry until it loses its redness (about 1 minute).

4. Add soy sauce and sugar and stir-fry 1 to 2 minutes more. Then add stock and stir in well.

5. Stir in cornstarch paste to thicken. Serve at once.

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