Instructions: In a medium bowl, combine the steak, soy sauce, sesame oil, sherry, and crushed red pepper flakes. Cover and refrigerate for 1 hour.

In a wok or heavy skillet, heat the canola or peanut oil. Add the beef and stir-fry for about 5 to 6 minutes until beef loses its pinkness. Remove the beef from the wok and set aside.

Add the ginger and garlic to the pan and stir-fry for 1 minute. Add the onion and stir-fry for 1 minute. Add the red pepper and stir-fry for 2 minutes. Add the snow peas and stir-fry for 2 minutes.

Add the beef back to the wok and heat for 1 minute. Serve with additional lite soy sauce if desired.

This recipe yields 4 servings.

Serving size: 4 ounces beef.

Comments: Ginger is one of those spices that tastes so much better when you use it fresh. If for any reason you cant get it, substitute 2 teaspoons ground ginger. The peel of fresh ginger is so paper thin you can just mince the ginger without peeling it. Add any other vegetables such as broccoli, bean sprouts, bok choy, or carrots in place of the vegetables listed here.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.