Sherried Steak Strips

• 1/2 pound beef round tip steaks, cut 1/8- to 1/4-inch thick


• 2 tablespoons dry sherry


• 2 tablespoons lite soy sauce


• 1 clove garlic, crushed


• 1 teaspoon vegetable oil


• 1 green onion, sliced

Cut beef strips into 1-inch wide strips and place in a glass dish. Combine sherry, soy sauce and garlic. Pour over beef and let stand 15 minutes. Drain steak strips, reserving the marinade. Pat dry with paper towels. Heat oil in a nonstick skillet over medium-high heat. Stir-fry steak strips for 1 to 2 minutes. Spoon onto pasta, rice or steamed vegetables. Add reserved marinade to the skillet; cook until bubbly and heated through. Pour over steak strips; garnish with green onion to serve.