As I was making this sauce, I was concerned that the oyster sauce would make it overwhelming and intense, but the mixture mellowed as it simmered and all the ingredients blended to make a restaurant quality dish with very little effort. Being a fan of green onions helps, but even if you're not, I'm sure other veggies could be substituted. It calls for flank steak, but I used braciola, an inexpensive and tender cut.
But what do you think?