1 1/2 lbs. flank or round steak
1/2 c. water
2 tbsp. dry sherry
2 tbsp. soy sauce
2 tbsp. rice vinegar
2 tsp. sugar
1 tsp. instant beef bouillon
1 tsp. garlic powder
1 (3 oz.) pkg. beef flavor ramen-style soup mix
1 head iceberg lettuce
1 c. thinly sliced celery
1 c. shredded cabbage
4 green onions, thinly sliced
1/4 c. slivered almonds
2 tbsp. toasted sesame seeds, divided

Several hours before serving, partially freeze the steak until firm. Combine the marinade and beef packet from soup mix. After slicing partially frozen steak to 1/4 inch x 1 1/2 inch strips, put a plastic bag with marinade and refrigerate for several hours or overnight.

One hour before serving time, stir-fry beef over medium high heat for 5-6 minutes until browned. Drain the beef and refrigerate for 30 minutes. Combine the salad ingredients; add the noodles from soup mix, beef and dressing. Toss. Place in serving bowl; sprinkle with sesame seeds. For easier slicing.