1 lb. beef top round steak
2 tsp. cornstarch
1 tsp. sugar
2 tbsp. soy sauce
2 tbsp. cooking oil
1 clove garlic, minced
1/2 tsp. grated ginger root
2 c. fresh peas pods or 1 (6 oz.) pkg. frozen pea pods, thawed
1/2 of 8 oz. (1/2 c.) water chestnuts, drained & thinly sliced

Partially freeze beef; slice thinly across the grain into bite-size strips. In small bowl mix cornstarch, sugar, 1/2 teaspoon salt and 1/2 teaspoon pepper. Blend in soy sauce and 1/4 cup water. Set aside.

Add cooking oil; preheat wok over high heat. Stir fry garlic and ginger root in hot oil for 30 seconds. Add pea pods and water chestnuts to wok. Stir fry about 1 minute. Remove pea pods and water chestnuts from wok. (Add more oil if necessary.) Add half the beef to hot wok; stir fry 2-3 minutes or until browned. Remove beef. Stir fry remaining beef 2-3 minutes. Return all meat to wok. Stir soy mixture and stir into beef. Cook and stir until mixture is thickened and bubbly. Stir in pea pods and water chestnuts; cover and cook 1 minute. Serve at once. 4 servings.