4 (8 oz.) sirloin steaks, cut into thin strips
4 oz. flour
1/4 c. soy sauce
1/2 tsp. ginger
1 c. white wine
1 tsp. brown sugar
1 tsp. cornstarch
6 cloves garlic, minced
3 tsp. sesame seeds, toasted
1 carrot, julienne cut
1 scallion, chopped
8 mushrooms, sliced
2 oz. water chestnuts, sliced
2 oz. bamboo shoots
1/2 pimento, cut into thin strips
1/2 green pepper, julienne cut
2 oz. peanut oil or vegetable oil

In a saucepan bring white wine, soy sauce, sugar, garlic and ginger to a boil. Mix cornstarch with a little white wine and add to boiling sauce while stirring. When sauce has thickened slightly, set aside.

Flour the strips of meat. Heat a large pan or wok with oil and saute the meat for 2 minutes. Add the vegetables and saute until vegetables are glassy, but crunchy. Add the sauce and bring to simmer. Sprinkle the toasted sesame seeds over top when serving. Serve with rice or over noodles. Serves: 4-6. (Prep and Cooking Time: 45 minutes)