Printable Version of Recipe

Yield: 4 servings
 
Amount  Measure    Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  pound          Flank steak
                       
   1      tablespoon     Cornstarch
   1      cup               Thin, diagonally sliced
   1      tablespoon     Dry sherry
                               Carrots
   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

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.