1 lb. steak
4 tsp. vinegar
5 tsp. cornstarch
1 green bell pepper
7 oz. jar baby corn
1/2 c. beef stock
1 tbsp. soy sauce
2 tsp. oil
1/2 lb. mushrooms, sliced
2 cloves garlic
4 scallions (green onions)
2 tbsp. peanut oil

Cut meat into thin slices across the grain. Combine with soy sauce, 2 tablespoons vinegar, 1 teaspoon oil and 1 tablespoon cornstarch. Slice mushrooms. Cut pepper into large dices. Mince garlic. Drain baby corn. Cut onions into 1 inch pieces.

Combine stock, 2 teaspoons vinegar, 1 teaspoon oil and 2 tablespoons cornstarch. Heat 1 tablespoon peanut boil in wok or deep skillet. Drain beef strips, add to pan and stir fry over medium heat until seared, but still rare in center, 2-3 minutes. Remove meat, add remaining 1 tablespoon peanut oil. When hot, add mushrooms, green peppers, onions, and cook until tender, about 5 minutes. Add garlic, stir 1 minute, add meat and any juice, corn, and stock mixture and cook briefly to thicken. Serve over rice.