1/2 c. soy sauce
1/3 c. sherry
1 1/2 tbsp. fresh ginger, grated
1/2 tbsp. sugar
1 clove garlic, minced
2 1/2 lb. sirloin, cut in 1 1/4 inch pieces
2 tbsp. butter
1/2 c. chopped onion
1 lb. fresh mushrooms, sliced
Water
1 1/2 tbsp. flour
1/4 tsp. salt
Black pepper to taste
1/2 c. sour cream or yogurt
2-3 tbsp. fresh parsley or 1 tsp. dried parsley

Combine soy sauce, sherry, ginger, sugar, and garlic. Mix well. Pour over sirloin pieces; marinate 4 hours or longer. Drain beef, reserving marinade. Saute onions and mushrooms in butter. Remove vegetables from pan and set aside; pour mushroom/onion liquid into bowl and reserve. Saute bee for 2-3 minutes (rare). Remove from pan and keep warm. Add water to reserved marinade to make one cup. In saute pan, stir flour into 1 tablespoon of the reserved onion/mushroom liquid; gradually add the 1 cup marinade. Cook until thickened. Add beef, onions, mushrooms, salt, pepper, and sour cream. Do not boil. Add parsley and serve over hot buttered noodles.