3 tablespoons canola oil, divided
1 1/2 pounds sirloin or flank steak, cut into thin strips
1/4 cup soy sauce
1/4 cup water
1/4 cup sherry
1 teaspoon sesame oil
2 tablespoons brown sugar
2 tablespoons cornstarch
1 tablespoon minced fresh ginger
2 cups fresh stir fry veggies
2 scallions, chopped
1 tablespoon toasted sesame seeds (optional)
Hot cooked rice
In a bowl, whisk together soy sauce, water, sherry, brown sugar, sesame oil, cornstarch and ginger. Heat 1 tablespoon canola oil in a wok or large skillet over high heat. Stir fry steak in batches for a minute or two on each side and remove steak to a plate. Add remaining oil and quickly stir fry veggies for a couple minutes. Add soy sauce mixture and bring to a boil until it starts to thicken. Add beef and any juices on the plate back to the skillet. Heat to warm and serve right away over rice with scallions and sesame seeds on top.
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