1 tbsp. cornstarch
1 tsp. sugar
1/4 tsp. ground ginger
2 tbsp. soy sauce
1/2 c. regular strength beef broth
1 lb. boneless lean beef (flank or top round)
About 5 tbsp. salad oil
1 clove garlic, minced or pressed
1 lg. onion, cut in half, then in 1/4" slices
1/4 lb. mushrooms, sliced 1/4" thick
3/4 lb. edible pod peas, ends & strings removed

Mix together cornstarch, sugar and ginger. Blend in soy and beef broth; set aside. Cut beef with the grain into 1 1/2" wide strips. Cut each strip across the grain in 1/8" thick slanting slices. Place wok over high heat. When wok is hot, add 2 tablespoons of the oil. When oil is hot, add garlic and half the beef. Stir-fry until meat is lightly browned, about 2 minutes; remove from wok and set aside. Repeat, using 1 more tablespoon oil and remaining meat. Heat the remaining 2 tablespoons oil in wok, then add onions and mushrooms. Stir-fry for about 2 minutes. Add peas and stir-fry for about 1 minute. Return meat to pan, add cornstarch mixture and stir until sauce boils and thickens, about 1 minute. Serve over rice or noodles. Serves 4.