Beef with Oyster Sauce

For the marinade, combine soy sauce, rice wine, sugar and cornmeal. Cut beef into paper-thin slices with a sharp knife or on slicer. Add to marinade and let sit for about 30 minutes. Soak the dried mushrooms in lukewarm water until soft. Then lift out and drain. Chop into small pieces if needed. Cut the scallions into 2 cm strips, and the pea pods into smaller pieces, if desired. In a wok or heavy skillet, heat the oil vigorously. Sear the beef slices just briefly (about 30 seconds) until they just begin to take on some color. Lift out meat, drain on paper towels and set aside. Sauté scallions with pea pods and half the ginger for 30 seconds. Add mushrooms and sauté for about 4 minutes. Mix in beef and the oyster sauce and stir through for a few more minutes. Season to taste with honey and salt. Arrange in warmed bowls or on plates and sprinkle with the remaining finely chopped ginger.

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