The trick to tender beef in this dish is to cut the beef across the grain in thin, diagonal slices. It is easier to slice if the meat is partially frozen. You can use boneless beef if you follow this rule.

For 4 servings you will need:

1 lb. boneless lean beef (chuck, round or flank)
3 Tbsp. soysauce
2 Tbsp. honey
2 Tbsp. sherry or lemon juice
1/2 tsp. minced fresh ginger root or 1/8 tsp. powdered ginger
1 clove garlic, minced or pressed
2 Tbsp. salad oil

Preparation:

With very sharp knife, cut meat across grain into 1/8 inch-thick slices. Mix soy sauce, honey sherry, ginger and garlic in bowl. Add beef and mix to coat pieces well. Let stand 15 min. Drain, but reserve liquid. Heat oil in wok or wide frying pan, over high heat. When hot, add half the meat and stir-fry about 2 to 3 min. until browned. Repeat for second batch of meat. Transfer to serving dish. Add reserved marinade to pan. Heat to boiling. Stir, then pour over meat and serve immediately.

Good served with: Oriental-style fried rice, stir-fried vegetables and Chinese-style tea.

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