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¼ cup beef stock

1 ½ tablespoons soy sauce

2 teaspoons dry sherry or Chenese wine

1 teaspoons sugar

2 tablespoons salad oil

1 small clove garlic, crushed

2 tablespoons fresh ginger, chopped

1 ½ pounds boneless beef cut into thin strips

3 green onions, diagonally cut into ½ inch picces

1 tablespoons cornstarch

1 tablespoon water

Combine the stock, soy sauce, sherry and sugar : set aside. Heat oil in a large frying pan : sauté garlic and ginger for 1 minute. Add meat and onions to the hot pan, stirring to keep meat from sticking. When meat is almost completely browned. Pour in the stock mixture : cover and simmer about 3 minutes. Mix cornstarch and water, gradually stir into the liquid in the pan. Cook until slightly thinckened, stirring to coat meat. Serve immediately with steamed rice, a green vegetable and a fruit salad

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