1/2 c. soy sauce
2 tbsp. minced onions
1 clove of garlic, minced
1 tbsp. sugar
1 tbsp. fresh ginger root, minced or 1/8 tsp. ground ginger
1/4 c. sake, dry white wine, vermouth or beer
2 to 2 1/2 lbs. round or flank steak, thinly sliced
2 tbsp. vegetable oil

1. In small bowl or blender make marinade. Combine soy sauce, onion, garlic, ginger and sake or wine. Mix until evenly blended.

2. In large bowl, place meat. Pour marinade over meat and let set at room temperature, covered, for 2 to 3 hours or overnight in the refrigerator.

3. Drain meat thoroughly. Pour oil in wok and preheat, uncovered, at 375 degrees, about 2 minutes.

4. Place 1/2 of steak in wok and stir-fry for 2 minutes or until tender. Push up the side. Repeat with remaining steak. Reduce heat to "warm" for serving. Serve over rice, noodles or toasted English muffins. Makes 6 to 8 servings.

HINT: In Step #4, after stir-frying steak, push all steak up the side. Add 1 to 3 cups sliced mushrooms; stir-fry for 1 1/2 minutes. Push up the side. Add 1 to 2 cups diagonally sliced celery and/or 1/4 cup diced green pepper; stir-fry for 1 1/2 minutes. Push up the side. Add 1 (6 ounce) can water chestnuts, drained and sliced, and/or 6 ounce can sliced bamboo shoots, drained. Stir-fry for 1 minute. Combine all ingredients and reduce heat to "warm" for serving.