Serving Size: 4

3/4 pound flank steak
* (recipes follows) *
1 tablespoon cornstarch
1 cup thin,diagonally sliced
1 tablespoon dry sherry
2 tablespoon 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 tablespoon fresh lemon juice
1 tablespoon slivered ginger root
2 tablespoon honey
10 milliliter garlic — minced
1 tablespoon dry sherry
1 teaspoon cornstarch

Cooking Directions:

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