1 lb. beef round steak, lean, boneless
2/3 c. green beans, cut in strips
2/3 c. carrots, thinly sliced
2/3 c. turnips, thinly sliced
2/3 c. cauliflower florets, thinly sliced
2/3 c. Chinese cabbage, cut in strips
2/3 c. boiling water
2 tsp. oil
4 tsp. cornstarch
1/2 tsp. ground ginger
1/8 tsp. garlic powder
1 tbsp. soy sauce
3 tbsp. sherry
1/2 c. water

Trim fat from beef. Slice beef across the grain into thin strips, about 1/8 inch wide and 3 inches long. (It is easier to slice meat thinly if it is partially frozen.)

Add vegetables to boiling water. Simmer, covered for 5 minutes or until vegetables are tender but still crisp. Drain. While vegetables are cooking, heat oil in nonstick fry pan. Add beef and stir-fry over moderately high heat, turning pieces constantly until beef is no longer red, about 2 to 3 minutes. Mix cornstarch mixture into beef. Heat until sauce starts to boil. Serve meat sauce over vegetables.

NOTE: Sherry may be omitted if desired. Use 3 tablespoons water in place of sherry. About 185 calories per serving when made without sherry.