1 flank steak (venison is delicious too)
1/4 c. soy sauce
1 1/2 tbsp. brown sugar
1 1/2 tbsp. lemon juice
1/4 c. water
1/3 c. salad oil
1/4 tsp. ground ginger
1/4 tsp. garlic powder
1 pkg. frozen pea pods
2 tbsp. salad oil
1 can bean sprouts, drained
1 (4 oz.) can mushrooms, drained, reserve liquid
1 tbsp. cornstarch

Cut steak into very thin slices. (Hint: partially frozen steak can be sliced paper thin). Make soy sauce marinade by mixing soy sauce, lemon juice, brown sugar and water. Marinate meat at least 1 hour. Drain meat, reserve marinade. Heat oil, ginger and garlic powder to very hot in a wok or heavy skillet. Add meat and brown quickly, stirring constantly with a fork. Remove with a slotted spoon to a heated dish. Add pan liquids to marinade. Heat 2 tablespoons salad oil, stir fry pea pods according to package directions. Add bean sprouts, mushrooms, reserved marinade and cornstarch. Blend in 1/4 cup mushroom liquid. Cook until thickened and clear. Add meat. Serve immediately with cooked rice. Serves 6.