1 lb. flank steak, slice very thin
1 tbsp. cornstarch
1 cup fresh mushrooms, sliced
cooking oil (peanut, corn, or canola)

MARINADE AND SAUCE:

1/2 cup teriyaki sauce
1/4 cup honey
1 tsp. toasted sesame oil
1 tbsp. freshly grated ginger or ginger paste
1 clove garlic (minced or put through garlic press)
2 green onions, sliced
1 large carrot, sliced

Prepare the marinade by mixing teriyaki (Kikkoman seems to work best), honey, toasted sesame oil, ginger (reserve a small portion for oil), garlic, green onion (sliced) and the carrot (sliced). Warm on low heat until ingredients combine.

Slice the flank steak into thin strips and then combine the flank steak with the marinade and put into the refrigerator for about 2 hours (I use a Ziploc freezer bag).

After 2 hours, use peanut, corn, or canola oil and heat wok or cast iron skillet on high adding in the grated ginger (or ginger paste) to flavor the oil. Remove the flank steak from marinade and set aside in a bowl, take left over marinade and place in a pot and bring to boiling, add cornstarch with some water, then let rest.

Cook ingredients in this order, carrot goes in first (give it a good 5 minute start), then green onions and steak (same time). Stir fry over high heat. When beef looks cooked, add in mushrooms.

Serve immediately with sauce on the side and fried rice.

Submitted by: Dale Miller