1 lb Sirloin Butt Steak, cut into
-bite-sized pieces 3 tb Vegetable oil
1 ts Salt
2 ts Grated lemon peel
2/3 c Beef broth
1 lb Fresh snow peas (Chinese pea
-pods) 1/2 c Sliced freash mushrooms
1/4 c Fresh lemon juice
1 tb Cornstarch
1/8 ts Ground ginger
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.