Flank and Spinach Stir-Fry

• 1 lb. flank steak
• Freshly ground pepper to taste
• 2 tsp. peanut oil
• 3 garlic cloves, thinly sliced
• 1 10-oz. bag cleaned baby spinach
• 3 Tbsp. oyster sauce
• Sesame seeds

Place the flank steak flat on a work surface and cut it along the grain into 2 or 3 long, 3" wide sections, then take the sections and cut them with a very sharp knife, this time against the grain, as thinly as you can. The slices should be less than 0.125" thick. Place the beef slices in a bowl, season them with a generous amount of pepper and set aside.

Place a wok over high heat. When hot, add 1 tsp. of the oil and heat until sizzling. Add half the garlic and cook it until slightly browned, 1 minute. Then add a few handfuls of spinach and stir. As the spinach wilts, keep adding more, stirring constantly until it's all wilted.

Drain off the liquid from the spinach, remove it to a colander, and let it cool for 10 minutes. Squeeze out as much liquid as possible with your hands, then place the spinach on a pile of paper towels to absorb more liquid.

Add the remaining tsp. of oil to the pan; when hot add the remaining garlic and cook for no more than a minute, stirring until slightly browned.

Add the meat and sauté quickly, stirring often, until it's just browned, about 2 minutes. Return the spinach to the pan. Stir in the oyster sauce, season with pepper and heat through.

Serve with rice and garnish with sesame seeds, if desired.