1 1/2 lb. beef flank steak
1/2 c. soy sauce
2 tbsp. dry sherry
1 tbsp. corn starch
1 tbsp. sugar
5 tbsp. oil
1 lg. box sliced fresh mushrooms
2 bunches chopped green onions
2 thin slices fresh ginger root, finely chopped or 1/4 tsp. ground ginger
1 tbsp. brown gravy sauce
2 pkg. (6 oz.) frozen Chinese pea pods

Slice beef across the grain into thin strips 2 inches long (slicing is easier if meat is partially frozen). Combine soy sauce, sherry, corn starch, sugar and 1 tablespoon oil; mix with beef. Let stand at least 30 minutes.

In wok or skillet heat 2 tablespoons oil. Add beef and cook over high heat, stirring constantly, 2 minutes or until beef loses its red color.

Remove meat from pan. Heat remaining 2 tablespoons oil. Add mushrooms, green onions and ginger, cook, stirring constantly, about 1 minute or until done.

Stir in beef, brown gravy and pea pods. Cook, stirring, until thoroughly hot. Serve over chow mein noodles.