Monica's Beef Teriyaki

• 2 12 lbs sirloin tip roast, cut into thin bite size pieces
• 1 medium onion, sliced
• 1 clove garlic, sliced lengthwise
• 1 (1 inch) piece gingerroot, peeled and shredded
• 1 cup soy sauce
• 1 cup sherry wine
• 2 teaspoons sugar
• 2 teaspoons olive oil
• 14 cup water
• 1 teaspoon cornstarch, dissolved in the water

1. Put cut sirloin pieces in a 13x9 glass baking dish or other flat non-metal dish.
2. Cover meat in order starting with sugar, then garlic slices, shredded ginger and finally onion.
3. Combine soy sauce and sherry and pour over meat.
4. Let stand at room temperature for 2 to 3 hours.
5. Remove meat; strain marinade and set aside.
6. Heat oil and add meat, cooking until no longer red; add marinade and bring to a boil.
7. Add cornstarch to thicken.
8. Serve over rice.

onion, clove garlic, gingerroot, soy sauce, sherry wine, sugar, olive oil, water, cornstarch

Taken from www.food.com/recipe/monicas-beef-teriyaki-16466 (may not work)