1/2 pound beef round tip steaks, cut 1/8 to 1/4-inch thick
2 tablespoons dry sherry
2 tablespoons soy sauce
1 clove garlic, crushed
1 teaspoon vegetable oil
1 green onion, sliced
Cut beef strips into 1-inch wide strips and place in a glass dish.
Combine sherry, soy sauce and garlic. Pour over beef and let stand 15 minutes.
Drain steak strips, reserving the marinade. Pat dry with paper towels. Heat oil in a nonstick skillet over medium-high heat. Stir-fry steak strips for 1 to 2 minutes. Spoon onto pasta, rice or steamed vegetables.
Add reserved marinade to the skillet; cook until bubbly and heated through. Pour over steak strips; garnish with green onion to serve
Makes 14 servings.