I've been practicing with my new wok for a week or two, but as I have posted previously, for some reason I was hesitant to let the wok get too hot. Finally got the cajones to let the wok get rip-roaring hot yesterday. When I added the oil right before the meat, it caught fire immediately. I just tossed the sliced beef right into the flames (my father-in-law was looking at me like I was a madman) and got to cooking. The meat was wonderful; the first time I've been able to get that "breath of a wok" taste at home. I'll take that Man Card back, thankyouverymuch.
Unfortunately, wok cooking moves a little too fast to take the time for photos.