1 1/4 rump steak trimmed
2 tbsp. sherry
2 tbsp. soy sauce
1/2 tsp. sesame oil
3 tsp. corn flour
4 tbsp. oil
1/2 c. chicken stock
2 tbsp. water

Cut beef across the grain into thin strips. String celery if necessary, then slice diagonally. Combine sherry, soy sauce and sesame oil and 2 tablespoons corn flour in a bowl.

Add beef and mix to coat, let stand 10 minutes. Heat 1/2 the oil in a fry pan. Add beef and stir fry 2 batches 3 minutes each. Remove beef and keep warm. Heat remaining oil in pan. Add chicken stock and simmer 2 to 2 1/2 minutes.

Return beef to pan and heat thoroughly. Blend in remaining 1 teaspoon of corn flour with water. Add to pan and stir until thickened. Serves 4.