Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Flank steak |
| 2 tablespoons | Soy sauce |
| 1 tablespoon | Sherry |
| 1 tablespoon | Honey |
| 1 teaspoon | Cornstarch |
| 2 \N | Minced garlic cloves |
| ¼ teaspoon | Ground ginger |
| 1 \N | Pack (6oz) snow peas |
| 2 mediums | Carrots |
| 3 \N | Green onions |
| 4 tablespoons | Corn oil |
| ½ teaspoon | Salt |
| ¼ teaspoon | Crushed red pepper |
Roll up steak, jellyroll fashion, lengthwise along grain of meat. Cut ¼" thick slices, across grain, forming long, thin shreds. Mix together soy sauce, sherry, honey, cornstarch, garlic & ginger in med bowl. Add meat & toss to coat evenly; set aside. Cut snow peas in half lengthwise; cut carrots & green onions into 1½" long matchstick style shreds. Heat 2 Tbls. corn oil in large skillet or wok over med high heat; add peas, carrots & onion; cook, stirring quickly, 3 minutes or until tender crisp. Add salt. Remove vegetables from skillet. Heat remaining oil over med high heat; add meat & cook, stirring quickly, 3 minutes or until meat loses pink color. Add pepper; return to skillet & toss together.
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