From Stop and Shop
1 pound boneless top sirloin steak, trimmed of fat
1/4 cup light soy sauce
1/4 cup dry sherry
2 tbsp water
2 tsp cornstarch
2 tsp fresh gingerroot, peeled and minced
1/2 tsp crushed red (or Szechwan) pepper flakes
1/2 tsp freshly ground black pepper
1 tsp chili powder
1 Tbsp vegetable oil
2 tsp minced garlic
Slice steak into thin slices, cutting across grain.
In small bowl, stir next eight ingredients together until smooth.
Heat oil in a hot wok or deep skillet. Add garlic and beef strips, stir-fry over high heat for 3-4 minutes or until cooked to the medium stage.
Quickly stir in sauce, continue to stir until sauce has lightly thickened and is bubbly.
Serve immediately over cellophane noodles or rice. Crisp snow peas make the perfect accompaniment.