Ingredients
- 1 lb sirloin butt steak
- 1 lb snow peas (fresh)
- 5/8 c beef broth
- 1/4 c lemon juice (fresh)
- 1/2 c freash mushrooms (sliced)
- 3 tb vegetable oil
- 1 tb cornstarch
- 2 ts lemon peel (grated)
- 1 ts salt
- 1/8 ts ginger (ground)
Hot, cooked rice Heat oil with salt in wok or heavy skillet over medium-high heat. Stir-fry steak pieces until browned. Sprinkle with lemon peel. Add broth, peas and mushrooms. Stir-fry 1 minute longer. Combine lemon juice with cornstarch. Add to beef and cook until thickened and bubbly. Stir in ginger. Serve with hot, cooked rice. 4-5 servings.
