3/4 lb Flank steak 1 tb Cornstarch 1 tb Dry sherry 2 tb Peanut oil 1 cl Garlic,minced 1 Lemon Ginger Sauce * (recipes follows) * 1 c Thin,diagonally sliced, Carrots 1 md Onion,cut into chunks 1 cn (16 oz) cut green beans 1 c Sliced fresh mushrooms -----------------------------LEMON GINGER SAUCE----------------------------- 1 tb Fresh lemon juice 2 tb Honey 1 tb Dry sherry 1 tb Slivered ginger root 1 cl Garlic,minced 1 ts 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.
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