Trim fat from beef; cut beef with grain into 2-inch strips. Cut strips across grain into 1/8-inch slices. Toss beef, cornstarch, 1 Tbsp. vegetable oil. the salt, sugar, 1 tsp. soy sauce and the white pepper in a glass or plastic bowl. Cover and refrigerate 1 hour.

Cut green onion into 2-inch pieces.

Heat Wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok. Add 3 Tbsp. vegetable oil; rotate wok to coat side. Add gingerroot and garlic; stir-fry until brown. Add beef; stir-fry until beef is brown, about 3 minutes. Add 1 Tbsp. soy sauce; stir to coat beef. Add green onion; stir-fry 30 seconds.

2 or 3 servings