1 1/2 lbs. beef boneless top loin or sirloin, cut beef when partially frozen it makes it easier to slice 1/8 inch thick
1/4 c. soy sauce
1/4 c. vegetable oil
1 tsp. sugar
1 tsp. salt
1/2 tsp. Worcestershire sauce
2 cloves garlic, crushed
1/2 tsp. ground ginger
1 tbsp. cornstarch
Splash of wine, optional

Trim fat from beef and cut into thin slices. Mix soy sauce, oil, wine, sugar, salt, ginger, and garlic. Stir in beef, coating all pieces. Cover and refrigerate 1 hour.

Drain beef, reserving marinade. Cook and stir beef in 10 inch skillet or wok over medium to high heat, stirring frequently, until beef is brown.

Add enough water to reserved marinade to measure 1 cup, add cornstarch, shake mixture in tightly covered container; then stir gradually into beef. Heat to boiling, stirring constantly; reduce heat. Simmer uncovered 5 minutes. Serve over rice.