1 pound boneless beef top sirloin or tenderloin steaks
2 minced cloves garlic
1 teaspoon grated orange peel
2 tablespooons soy sauce
1 tablespoon dry sherry
1 tablespoon cornstarch
1 tablespoon peanut or vegetable oil
2 cups hot cooked white rice

Cut beef lengthwise in half, then crosswise into thin slices. Toss with garlic and orange peel. Blend together soy, orange juice, sherry and cornstarch till smooth. Heat wok or large skillet over medium-high heat. Add oil and heat till hot. Add half of beef mixture. Stir-fry 2-3 minutes till beef is barely pink in center. Remove and repeat with remaining beef. Stir sauce mixture and add to wok. Stir-fry 30 seconds till sauce boils and thickens. Stir beef and sauce together and serve over rice.