1/2 c. soy sauce
2 tbsp. minced onions
1 clove 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 - 2 1/2 lb. round or flank steak, thinly sliced
2 tbsp. vegetable oil

Combine soy sauce, onion, garlic, sugar, ginger and sake, wine, vermouth or beer. Mix until evenly blended. Place meat in a large bowl. Pour marinade over meat and let set at room temperature, covered, for 2 to 3 hours or overnight in the refrigerator. Drain meat thoroughly.

Pour oil in wok and preheat, uncovered, at Hi, about 3-4 minutes. Place 1/4 steak in wok and stir fry for 2 minutes or until tender. Push up the side. Repeat with remaining steak. Reduce heat to Lo for serving. Serve over rice, noodles or toasted English muffins. Makes 6-8 servings.