1 garlic clove, minced
3 tbsp. soy sauce
2 tbsp. lemon juice
1 tbsp. sugar
1 lb. sirloin or flank steak, cut into 2" long paper thin strips
1 tbsp. oil
3 c. broccoli florets, cut into 1" pieces
1 sm. onion, cut into slivers
7 oz. can mushrooms, drained
2 tbsp. sliced almonds
2 tsp. cornstarch, dissolved in 2 tbsp. soy sauce
8 oz. can water chestnuts, drained
1 pepper, cut into strips
Hot rice (opt.)

In a shallow bowl, combine garlic, soy sauce, lemon juice and sugar; blend well. Add meat strips. Stir to coat well. Let stand 30 minutes; drain, reserving marinade.

In a large skillet, heat oil. Add meat strips, cook over high heat 2 to 3 minutes or until meat is no longer pink. Stir in broccoli and onion; cook until crisp tender. Stir in reserved marinade; add remaining ingredients. Cook until mixture becomes slightly thickened. Serve over hot cooked rice if desired. Serves 4 to 6.