1 lb. boneless lean beef (chuck, round or flank)
3 tbsp. soy sauce
2 tbsp. honey
2 tbsp. sherry or lemon juice
1/8 tsp. powdered ginger
1 clove garlic, minced or pressed
2 tbsp. salad oil

With very sharp knife, cut meat across grain into 1/8-inch thick slices. Mix soy sauce, honey, sherry, ginger and garlic in bowl. Add beef and mix to coat pieces well. Let stand 15 minutes. Drain, but reserve liquid.

Heat oil in wok or wide frying pan over high heat. When hot, add half the meat and stir-fry about 2 to 3 minutes until browned. Repeat for second batch of meat. Transfer to serving dish. Add reserved marinade to pan. Heat to boiling. Stir, then pour over meat and serve immediately. Serves 4.

Tips: You can substitute boneless pork, lamb or chicken breasts in this dish.