Ingredients: 3/4 pound flank steak 1 tbsp cornstarch 1 cup thin,diagonally sliced 1 tbsp dry sherry Carrots 2 tbsp peanut oil 1 md onion cut into chunks 10 milliliter garlic minced 1 can (16 oz) cut green beans 1 Lemon ginger sauce 1 cup sliced fresh mushrooms Lemon Ginger Sauce: 1 tbsp fresh lemon juice 1 tbsp slivered ginger root 2 tbsp honey 1 clove garlic minced 1 tbsp dry sherry 1 tsp cornstarch Directions:1. Slice meat into thin bite-size pieces, cutting across the grain. Combine with cornstarch,sherry, 1 tbsp oil and the garlic. Marinate for 30 minutes. 2. Prepare Lemon Ginger Sauce: Combine all ingredients; mix well; set aside. 3. Heat wok or skillet. Add remaining 1 tbsp of oil. Stir fry the meat 2 to 3 minutes or just until cooked. Remove from pan; set aside. 4. Add carrot and onion. Stir fry for 2 minutes. Add 1 tbsp of bean liquid. Cover and steam for 2 minutes or until tender crisp. Add drained beans,mushrooms and Lemon Ginger Sauce. 5. Bring to a boil; cook,stirring constantly, until thickened and translucent. Add meat; heat through. Serve over cooked rice,if desired. |