1 1/2 lb. round steak, cut into 1/4-inch thick strips
1/2 c. soy sauce
5 tbsp. sugar
8 tbsp. dry sherry
2 cloves fresh garlic, minced
1/2 lemon, thinly sliced
2 tsp. fresh ginger root, finely chopped, or about 1/2 tsp. powdered ginger

Blend all the liquid ingredients and the seasonings. Marinate the steak strips in this sauce for 2 hours (or more). Drain and cook quickly over charcoal or in a small amount of cooking oil in a very hot frying pan. Quickly is the key word; the steak slices should be pink inside and are much better underdone than overdone.

TIP: An easy way to store FRESH GINGER ROOT is to cut it into small enough pieces to fit into a small jar. Leave the skin on the ginger root. Put all the pieces of ginger root into the jar and then pour dry sherry into the jar to cover all of the ginger pieces. Put the lid on the jar and keep the jar in the refrigerator. The ginger will keep this way for about 6 months. Take what you need, cut off the skin and chop it to use in whatever dish you are making.