SAUCE:

1/3 c. water
1 tbsp. cornstarch
2 tbsp. soy sauce
1/2 tsp. ginger
2 tbsp. honey
1/4 tsp. salt
1/8 tsp. cinnamon

2 tbsp. oil
3/4 lb. sirloin, cut in strips
1 tsp. garlic (or to taste)
1 1/2 lbs. (6 c.) assorted vegetables

Place 1 tablespoon oil on wok - heat. Add beef and garlic. Cook 3-4 minutes. Remove.

Add 1 tablespoon oil to wok. Heat.

Add firm vegetables (broccoli, carrots, cauliflower). Cook 2 minutes.

Add less firm vegetables (onion, green pepper). Cook 2-3 minutes.

Add soft vegetables (mushrooms, bean sprouts, pea pods). Cook/stir 1-2 minutes.

Return beef and any liquid to wok/skillet.

Stir in sauce. Cook and stir until bubbly and thickened.

If using tomatoes, stir in now until warm. Serve over rice or Chinese noodles.