Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ¾ pounds | Flank steak |
| 1 tablespoon | Cornstarch |
| 1 tablespoon | Dry sherry |
| 2 tablespoons | Peanut oil |
| 1 clove | Garlic,minced |
| 1 \N | Lemon Ginger Sauce |
| 1 tablespoon | Fresh lemon juice |
| 2 tablespoons | Honey |
| 1 tablespoon | Dry sherry |
| \N \N | * (recipes follows) * |
| 1 cup | Thin,diagonally sliced, |
| \N \N | Carrots |
| 1 medium | Onion,cut into chunks |
| 1 can | (16 oz) cut green beans |
| 1 cup | Sliced fresh mushrooms |
| 1 tablespoon | Slivered ginger root |
| 1 clove | Garlic,minced |
| 1 teaspoon | Cornstarch |
LEMON GINGER SAUCE
Slice meat into thin bite-size pieces, cutting across the grain.
Combine with cornstarch,sherry, 1 tablespoon oil and the garlic.
Marinate for 30 minutes. Prepare Lemon Ginger Sauce; set aside. Heat wok or skillet. Add remaining 1 tablespoon of oil. Stir fry the meat 2 to 3 minutes or just until cooked. Remove from pan; set aside. Add carrot and onion. Stir fry for 2 minutes. Add 1 tablespoon of bean liquid. Cover and steam for 2 minutes or until tender crisp. Add drained beans,mushrooms and Lemon Ginger Sauce. Bring to a boil; cook,stirring constantly, until thickened and translucent. Add meat; heat through. Serve over cooked rice,if desired.Makes 4 servings.
LEMON GINGER SAUCE: Combine all ingredients; mix well.