1 1/2 lb. beef sirloin steak
1/4 c. soy sauce
1/4 c. vegetable oil
2 tbsp. dry white wine
1 tsp. ground ginger
1 clove garlic, crushed
1 tbsp. cornstarch Rice

Trim fat and bone from steak. Cut across grain into 1/8 inch slices. Mix soy sauce, oil, wine, sugar, ginger, and garlic. Stir in beef, coating each slice thoroughly. Cover and refrigerate 1 hour. Drain beef. Cook beef in large skillet, stirring frequently, about 5 minutes.

Add cornstarch to broth from beef (add water to make 1/2 cup if needed). Shake. Pour over steak, stirring until thick. Simmer 5 minutes. Serve over rice.