1/3 c. water
2 tbsp. soy sauce
2 tbsp. honey
1 tbsp. cornstarch
1/2 tsp. ginger
1/4 tsp. salt
1/8 tsp. cinnamon

STIR FRY:

2 tbsp. oil
3/4 lb. boneless beef sirloin, slightly frozen, cut into paper thin strips
2 garlic cloves, minced
1 1/2 lb. or 6 c. assorted cut up fresh vegetables

In a small bowl, blend all sauce ingredients. Set aside. Heat a large skillet or wok over a medium-high heat until hot. Add 1 tablespoon of the oil; heat until i ripples. Add beef and garlic; cook and stir 3 to 4 minutes or until browned. Remove and reserve beef and any liquid in skillet.

In the same skillet over a medium heat, heat remaining 1 tablespoon oil until it ripples. Add firm vegetables (broccoli, carrots, cauliflowers). Cook and stir 2 minutes or until the vegetables are slightly limp. Add the less firm vegetables (onion, green or red pepper); cook and stir 2 to 3 minutes. Add the soft vegetables (mushrooms, bean sprouts, pea pods); cook and stir 1 to 2 minutes or until all vegetables are crisp and tender. Return beef and any liquid to the skillet; stir in the sauce mixture. Cook and stir until the sauce is bubbly and thickened. If using tomatoes, stir in and heat until warm. Serve with hot cooked rice or Chinese noodles, if desired. 4-5 servings.

A mixture of broccoli and cauliflower florets, thinly sliced carrots, onions and mushrooms, green or red pepper strips, bean sprouts, pea pods and cherry tomato halves can be used.