2 lb. rib-eye beef roast, sliced 1/8 inch thick

MARINADE:

1/4 c. soy sauce
1/2 c. dry sherry or water
1 tbsp. sugar
1/2 tsp. pepper
2 tbsp. crushed, toasted sesame seeds
3 tbsp. sesame oil
2 garlic cloves, crushed
3 green onions, diced
1 tsp. accent

In a mixing bowl, mix all marinade ingredients, including green onions and garlic. Dip each piece of sliced beef into marinade in bowl, then stack in a container. Refrigerate the marinating beef for 2 hours or overnight. Prepare a frying pan using Pam, and 2 teaspoons salad oil and saute for 1 minute on both sides or until pink disappears from meat. Serves 8.