Soak dried Chinese mushrooms in water for 30 minutes to rehydrate. Drain well and set aside.

Cut lean steak into thin strips.

In a bowl, combine sugar, flour, sherry, and soy sauce to create the marinade.

Add the beef strips to the marinade and marinate for 30 minutes, stirring frequently to ensure even coating.

Heat 1/2 cup of oil in a wok or large skillet over high heat.

Add the minced fresh ginger root to the hot oil and stir-fry for about 1 minute until fragrant.

Add the marinated beef with the marinade to the wok and stir-fry until the beef changes color, about 3-5 minutes.

Remove the beef from the wok and set aside.

Add the remaining oil to the wok.

Add the chopped onions and stir-fry until they are almost tender.

Add the rehydrated mushrooms to the wok and stir-fry softly until they are heated through and slightly softened.

Return the cooked beef to the wok with the onions and mushrooms.

Stir-fry for about 2 minutes to combine the flavors.

Add the beef bouillon to the wok.

Bring the mixture to a boil, then reduce the heat to low.

Add salt to taste, cover the wok, and let it simmer for a few minutes to allow the flavors to meld.