2 lb. flank steak, cut diagonally across grain in thin strips
1 med. onion, peeled & chopped
1 clove garlic, peeled & split lengthwise
1 (1") cube of fresh ginger, crushed
2 tbsp. sugar
1/2 c. soy sauce
1/2 c. sherry
2 tbsp. oil
2 tsp. cornstarch dissolved in tbsp. water
2 c. hot cooked rice

Place steak slices in a large non-metal bowl. Cover with onion, garlic, ginger and sugar. Combine soy sauce and sherry. Pour over meat mixture. LEt stand at room temperature for 2-3 hours. Remove beef strips. Drain and blot dry. Strain marinade and set aside.

Heat oil in wok over high heat. Stir fry strips in a few at a time until lightly browned. Place on a hot platter. Add strained marinade to wok and bring to a boil. Add dissolved cornstarch and stir until liquid thickens. Pour over steak strips and serve over hot cooked rice. Makes 4-6 servings.