1 1/2 lbs. beef boneless top loin or sirloin steak
1/2 c. soy sauce
1/2 c. vegetable oil
2 tbsp. dry white wine
1 tsp. sugar
1/2 tsp. ground ginger
1 clove garlic, crushed
1 tbsp. cornstarch
Rice
Green onion and pepper slices

Trim fat and bone from beef steak; cut beef across grain into 1/8 inch slices. Mix soy sauce, oil, wine, sugar, ginger and garlic. Stir in beef coating each slice thoroughly. Cover and refrigerate one hour. Drain beef reserving marinade. Cook and stir beef in 10 inch skillet over medium heat stirring frequently just until beef is lightly brown, about 5 minutes. Add enough cold water to reserved marinade to measure 1/2 cup. Shake marinade water mixture and cornstarch in tightly covered container; stir gradually in to beef. Heat to boiling stirring constantly; reduce heat. Simmer uncovered 5 minutes.

Rice: 1 cup uncooked rice, 2 cups water, 1 teaspoons salt. Heat rice, water and salt to boiling, stirring once or twice reduce heat. Cover and simmer 14 minutes (Do not lift cover or stir.) Remove from heat. Fluff rice lightly with fork; cover and let steam 5 to 10 minutes.