Kyoto Stir-Fry(Serves 6.)

• 1 (16 oz.) can Great Northern beans, drained and rinsed or 2 c. pre-cooked beans
• 1 lb. sirloin tip
• 2 medium carrots, thinly sliced
• 1/2 c. water chestnuts, sliced
• 1/2 (10 oz.) pkg. frozen peas (5 oz.)
• 1 onion, thinly sliced
• 1 large green pepper, sliced
• 1 1/2 c. broccoli, cut into 1-inch pieces (fresh or frozen)
• 1 tsp. cornstarch
• 2 Tbsp. cooking oil
• 2 Tbsp. soy sauce
• 1 tsp. ground ginger
• 2 Tbsp. cooking sherry

1. Place thinly sliced beef into wok or large skillet; add cooking oil and brown over medium heat.
2. Add all vegetables and stir constantly; cook until all vegetables are tender.
3. Remove from heat.
4. In small saucepan, combine cooking sherry and cornstarch over low heat.
5. Stir until smooth.
6. Stir in soy sauce and all spices.
7. Add sauce to the meat and vegetable mixture over medium to high heat and simmer 5 minutes.
8. Serve immediately.

great northern beans, sirloin tip, carrots, water chestnuts, frozen peas, onion, green pepper, broccoli, cornstarch, cooking oil, soy sauce, ground ginger, cooking sherry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=345106 (may not work)