Source: dLife

A hearty and flavorful taste of Japan.

Servings

0.75 cup low sodium soy sauce
0.75 cup cooking sherry (dry)
1 tbsp vegetable oil
0.5 tsp dry mustard
0.12 tsp onion powder
3 medium garlic cloves
2 lb Beef, top sirloin steak, lean, raw, select, 1/8" trim , boneless (1 inch thick)
1.5 tbsp Syrup, corn, dark
1 tbsp cold water
2 tsp cornstarch
1 cooking spray

Ingredients for Marinade
1.67 tbsp dry mustard
1 tbsp cold water

Directions for Marinade
1 Mix garlic, soy sauce, sherry, vegetable oil, dry mustard, and onion powder in small bowl.
2 Reserve 1/2 cup of this mixture, and add the remainder to a large zip lock bag.
Prepare Sirloin
1 Place the sirloin steak in zip lock bag with marinade. Remove as much air as possible and coat the meat well.
2 Refrigerate for 4 hours, or as long as desired.
3 After marinating, place steak on broiler pan that has been coated with cooking spray.
4 Broil 5 1/2 inches from heat, 6 to 7 minutes per side. For electric ovens, keep oven door partially open.
5 After broiling, slice steak diagonally across the grain, into 1/4 inch thick strips.
Prepare Sherry Sauce
1 Mix reserved sherry mixture, corn syrup, water, cornstarch, in small saucepan. Bring to a boil.
2 Boil for 1 minute, remove from heat, brush warm over sirloin strips.
Prepare Mustard Sauce
1 Whisk together dry mustard and water.
2 Serve this mustard mixture alongside the steak strips.