1 lb. round steak, cut into 1/8-inch slices
3 tbsp. soy sauce
1/2 tsp. ground ginger
3 tbsp. vegetable oil
1 1/2 c. diagonally sliced carrots
1 1/2 c. thinly sliced cauliflower
1 can bean sprouts
1 can water chestnuts, sliced thin
4-6 green onions, cut into 1/8-inch lengths
1 (4 oz.) can mushrooms, stems and pieces, drained (reserve liquid)
1/2 c. cold water
2 tbsp. cornstarch
1/2 tsp. sugar

In a small bowl combine beef with soy sauce and ginger. Let stand 30 minutes. Preheat 1 tablespoon oil in wok, uncovered at 375 degrees about 2 minutes. Add reserved mushroom liquid, cover and steam 4 minutes. Remove carrots.

Heat 1 tablespoon oil in wok. Add bean sprouts and water chestnuts; stir-fry for 2 minutes. Push aside in wok, add 1 more tablespoon oil in wok. Add meat with marinade; stir-fry for two or three minutes. Add carrots. Combine water, cornstarch and sugar. Store into meat mixture and cook until thickened. Reduce heat to "warm" for serving. Serve with rice.

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