1/4 c. slivered or ground almonds
2 tbsp. vegetable oil
2 cloves garlic, minced
1 lb. steak (about 1 inch thick), sliced into 1/2 inch strips
3/4 c. beef broth
1 tsp. cornstarch
1/4 c. sherry
Salt and pepper to taste
1/2 c. sliced pimento stuffed olives

Heat oil in skillet or wok until very hot. Add garlic and brown. Remove garlic and discard it. Stir-fry meat and remove when lightly browned. Add broth to skillet and return the meat also. Reduce heat to medium/low; cover and simmer for 15 minutes. Stir occasionally. Dissolve cornstarch in sherry and add to skillet with the almonds. Stir until sauce thickens. Season with salt and pepper; stir in the olives. Serve over hot noodles with a green salad and a dry red wine.