1 1/2 lb. flank steak
1/3 c. soy sauce
3 tbsp. cream sherry
2 tbsp. onion flakes or chopped onion
1 tsp. garlic powder
1 tbsp. corn oil
1/4 c. sliced scallions
3 tsp. toasted sesame seeds

Have the steak partially frozen for easier handling. Slice it in thirds, lengthwise. Then slice each third across the grain into 1/4 inch slices. Combine the meat, soy sauce, sherry, onions and garlic in above, cover and refrigerate for several hours.

Heat the oil over high heat in a large non-stick skillet or wok. Add the steak strips and stir fry them quickly until they are seared. Be sure not to over cook. The marinade may be warmed with meat in the pan, makes a tasty sauce. Place the meat on a platter and sprinkle with scallions and sesame seeds.

To toast sesame seeds: May be done in a non-stick skillet over medium heat or in the oven at 350 degrees on a cookie sheet. Cook until golden. Be careful not to burn them. Delicious over rice. Makes 6 (2/3 cup) servings.