1 lb. top round steak, 1 inch thick
1 tbsp. olive oil
1 tsp. grated fresh ginger
1 clove garlic, minced
1 carrot, scrubbed, shredded
1 sm. onion, peeled, sliced 1/4 inch thick
1 c. thinly shredded napa (Chinese) cabbage
1/2 c. bean sprouts
3 tbsp. lite soy sauce

Trim fat from meat, slice into thin slices across grain of meat. Heat oil in wok or deep skillet, add meat, stir cook until meat is lightly browned. Add ginger, onion, garlic, carrot and cabbage, stir cook for 3-5 minutes. Add sprouts and light sauce. Cook additional 3-5 minutes. Adjust seasonings if desired and serve over hot cooked rice.