|Regular strength beef broth||1⁄4 Cup (4 tbs)|
|Soy sauce||1 1⁄2 Tablespoon|
|Dry sherry||2 Teaspoon|
|Boneless beef sirloin||1 1⁄2 Pound|
|Salad oil||2 Tablespoon|
|Garlic clove||1 Small, minced / pressed|
|Chopped ginger root||2 Tablespoon (Fresh)|
|Green onions||3 , cut into 1/2 inch wide slanting slices|
Combine broth, soy, sherry, and sugar; set aside.
Cut beef with the grain into 1 1/2-inch-wide strips.
Cut each strip across the grain in 1/8-inch-thick slanting slices.
Place wok over medium-high heat.
When wok is hot, add 1 tablespoon of the oil.
When oil is hot, add garlic and ginger.
Stir-fry for about 30 seconds.
Turn heat to high.
Add half the beef and onion and stir-fry until meat is lightly browned (about 2 minutes); remove from wok.
Repeat, using remaining 1 tablespoon oil, beef, and onion.
Return cooked meat to wok.
Pour in broth mixture; cover and simmer for 3 minutes.
Mix cornstarch with water and gradually stir into wok.
Cook until slightly thickened, stirring to coat meat (about 1 minute).