12 oz Boneless sirloin, trimmed
2 tb Light soy sauce
1 tb Dry sherry
1 Piece ginger root, peeled,
-grated (1/2″) 1 Garlic clove, crushed
2 pn Five Spice Powder
1 ts Chili sauce
2 tb Corn oil
6 Green onions, sliced
-diagonally 1 sm Red bell pepper, seeded,
-diced 1/2 ts Cornstarch
1 ts Water
8 Crisp lettuce cups, chilled
Fresh parsley sprigs (opt) Cut steak in very thin slivers and place in a bowl. Add soy sauce, sherry, ginger, garlic, Five Spice Powder and refrigerate 1 hour, stirring occasionally. Heat oil in a skillet or wok. Add onions and red pepper; stir-fry 1 minute. Add beef mixture to onion mixture and stir-fry 2-3 minutes. In a custard cup, blend cornstarch and water until smooth; add to beef mixture. Cook 1 minute, stirring constantly. Spoon beef mixture into lettuce cups. Garnish with parsley sprigs, if desired.