2 tbsp. vegetable oil
2 thin slices of ginger root, optional
1 clove garlic, halved
1 lg. green pepper, cut into thin strips
2 carrots, shredded
1 onion, sliced
1 1/2 c. bean sprouts
1 lb. cooked beef, thinly sliced
2 tbsp. soy sauce
1 tbsp. cornstarch in 1/2 c. chicken broth or water

Heat oil in wok and brown the ginger slices and garlic clove. Remove and discard the ginger and garlic. Stir-fry the green pepper and carrots 2-3 minutes. Push aside. Stir fry the onion 1-2 minutes. Push aside. Stir fry the bean sprouts 1 minute. Push aside.

Stir fry the beef strips until heated. Return the vegetables to the beef in the wok. Stir the soy sauce into the cornstarch mixture and add to the wok. Heat until the sauce boils and thickens and the ingredients are heated through. Serve on a bed of boiled rice. Serves 4.