1 green onion, trimmed and cut into 2-inch pieces
1/4 cup sherry
3 garlic clove, crushed
1 teaspoon grated peeled gingerroot
1 teaspoon granulated sugar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2-1/2 tablespoons peanut oil
2-1/2 pounds chuck steak, cubed
3 cups chicken broth
Whisk together green onion with sherry, garlic, ginger, sugar, salt and pepper in small bowl; set aside.
Heat peanut oil in heavy skillet over medium-high heat; brown steak quickly on all sides. Add the sherry mixture and cook, stirring, for about 3 minutes. Add chicken broth and simmer, covered, for 1-1/2 to 2 hours or until meat is tender.
Makes 6 servings.