Ingredients

• 1 lb sirloin steaks or 1 lb beef tenderloin steak, sliced thin
• assorted chopped vegetables (bell peppers, carrots, celery, bean sprouts, mushrooms, bamboo, broccoli, etc.)
• tofu, cubed (optional)
• 3 tablespoons sherry wine or 3 tablespoons apple juice
• 1 1/2 tablespoons soy sauce
• 2 teaspoons oyster sauce
• 1 teaspoon cornstarch
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 clove garlic, crushed
• 1 inch fresh ginger, peeled and sliced or grated
• 1/2 cup water
• 2 teaspoons cornstarch
• 1 tablespoon oyster sauce
• 1 tablespoon ketchup
• 1 tablespoon soy sauce
• 1/2 teaspoon five-spice powder (optional)

Instructions

1. Combine beef and marinade in zipper-type plastic bag.

2. Marinate in refrigerator at least 3 hours.

3. Heat 2 T oil in wok.

4. Stir-fry/pan-fry the meat in 2 batches until cooked through.

5. Remove meat to a warm dish.

6. Add chopped vegetables and a bit of oil to wok.

7. Stir-fry until crisp-tender.

8. Return meat to wok.

9. Add tofu if desired.

10. Stir-fry until heated through.

11. Add sauce; cook to desired thickness.

12. Serve with steamed jasmine rice, if desired.