1 lb. boneless lean beef (chuck, round or flank)
3 tbsp. soy sauce
2 tbsp. honey
2 tbsp. lemon juice
1/2 tsp. minced fresh ginger root or 1/8 tsp. powdered ginger
1 clove garlic, minced or pressed
2 tbsp. salad oil

1. With sharp knife, cut meat across grain into 1/8 inch thick slices.

2. Mix soy sauce, honey, sherry, ginger and garlic in bowl. Add beef and mix to coat pieces well. Let stand 15 minutes. Drain but reserve liquid.

3. Heat oil in wok or wide frying pan over high heat. When hot, add half the meat and stir fry about 2-3 minutes until browned. Repeat for the second batch of meat.

4. Transfer to serving dish. Add reserved marinade to pan. Heat to boiling. Stir then pour over meat.