Wok-Fried Fillet Steak

My father, although his palate was almost exclusively Cantonese, to the extent that he even considered a Peking Duck “foreign,” nevertheless enjoyed a beef steak from time to time either at home or in a Western restaurant in Hong Kong. According to him, a steak should be tasty, fragrant, and tender. He introduced this steak to his eight children at a tender age, and we all loved it. I have often cooked it for my son, who is half Chinese and half American, and he, too, loves it.