1 1/2 lbs. beef boneless top loin or sirloin steak
1/4 c. soy sauce
1/4 c. vegetable oil
2 tbsp. dry white wine
1 tsp. sugar
1/2 tsp. ground ginger
1 clove garlic, crushed
1 tbsp. cornstarch

Trim fat and bone from beef steak. Cut beef across grain into 1/8" slices. Mix soy sauce, oil, wine, sugar, ginger and garlic. Stir in beef coating each slice thoroughly. Cover and refrigerate 1 hour. Drain beef, reserving marinade. Cook and stir beef in 10" skillet over medium heat, stirring frequently, until beef is lightly browned, about 5 minutes. Add enough cold water to reserved marinade to measure 1/2 cup. Shake marinade-water mixture and cornstarch in tightly covered container. Stir gradually into beef. Heat to boiling, stirring constantly. Reduce heat and simmer, uncovered 5 minutes. Serve over rice. 6 servings.

NOTE: 2 1/4 lbs. beef bone-in short loin or sirloin steaks can be substituted for the boneless beef. For each serving spoon about 1/2 cup beef mixture over 1/2 cup hot rice.