1 lb. sirloin steak, 3/4" thick
1 tbsp. soy sauce
1 slice fresh ginger root, crushed
1 clove garlic, crushed
1 (7 oz.) frozen Chinese snow peas
1/4 c. salad oil
1/4 lb. mushrooms, sliced
3 stalks Chinese cabbage, cut 1/4" slices
1 med. onion, sliced
1 (8 oz.) can water chestnuts
1 (5 oz.) can bamboo shoots
1 2/3 c. chicken broth
3 tbsp. cornstarch
2 tbsp. soy sauce
1/2 tsp. salt
1/4 tsp. sugar
Chow mein noodles

Cut meat diagonally in thin slices. Mix soy sauce, ginger, garlic and sprinkle on meat; toss. Marinate 1 hour, thaw and separate snow peas.

In large skillet, or wok, heat 2 tablespoons oil; brown meat. Remove meat and keep it warm. Add 2 tablespoons oil; cook mushrooms, cabbage, onion, chestnuts and bamboo shoots 2 minutes, stirring constantly. Add snow peas, 1 cup broth. Cover, cook 2 minutes.

Mix remaining broth, cornstarch, soy sauce, salt, sugar and pour into skillet. Cook, stirring constantly until mixture thickens and boils. Boil 1 minute; add meat; heat through. Serve over chow mein noodles.