Beef Stir-Fry

• 1 lb. sliced flank steak
• 1/2 lb. fresh mushrooms
• 1 bunch fresh broccoli
• 4 to 5 peeled carrots (fresh)
• 1 small can sliced water chestnuts
• 1 glove garlic
• 1/4 tsp. ground ginger
• 1/4 c. soy sauce
• 2 1/2 Tbsp. cornstarch
• 1 red bell pepper
• 1/4 c. dry sherry or white wine (optional)

1. Prepare vegetables before heating wok.
2. Slice vegetables diagonally.
3. Separate broccoli into small flowerets.
4. Spray wok with cooking spray.
5. Use paper towel to spread evenly over wok. Heat wok to medium-high.
6. Put beef in wok, a few pieces at a time. Brown on all sides.
7. Add garlic and cook 2 minutes.
8. Blend cornstarch with soy sauce; set aside.
9. Add sherry to wok; blend to a boil.
10. Reduce heat and simmer, covered, until vegetables are crisp-tender (about 7 minutes).
11. Serve alone or with white rice. Yield:
12. 3 to 4 servings.

flank steak, fresh mushrooms, fresh broccoli, carrots, water, garlic, ground ginger, soy sauce, cornstarch, red bell pepper, sherry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=742718 (may not work)