1 lb. extra lean ground beef
3/4 tsp. salt
1/2 tsp. pepper
1/2 tsp. grated fresh ginger root
2 tbsp. vegetable oil
1 green pepper, cut into 1/4 inch cubes
2 tbsp. vinegar
1 onion, chopped
1 grated carrot
2 tbsp. brown sugar
1 tsp. soy sauce
1 tsp. dry sherry
1 tbsp. cornstarch, stirred into 1/2 c. cold chicken broth or beef broth

Blend together ground beef, salt, pepper and ginger root. Shape into 1-inch meatballs.

Heat oil in wok or skillet; brown meatballs on all sides about 2 minutes. Add remaining ingredients. Cook over moderate heat stirring constantly until mixture thickens. Cook 5 minutes. Serve at once with rice. Yields 4 servings.