1 lb. extra lean ground beef
3/4 tsp. salt
1/2 tsp. pepper
1/2 tsp. ginger
2 tbsp. vegetable oil
1 green pepper, cut into 1/4 inch cubes
1 onion, chopped
1 carrot, grated (optional)
2 tbsp. vinegar
2 tbsp. brown sugar
1 tsp. soy sauce
1 tbsp. cornstarch, stirred into 1/2 cup cold beef or chicken broth

Blend ground beef, salt, pepper, and ginger together. Shape into 1 inch meatballs. Heat oil in wok (or frypan) and brown meatballs on all sides for about 2 minutes. Add remaining ingredients. Cook over moderate heat, stirring constantly, until mixture thickens. Cook an additional 5 minutes. Serve at once with rice. Makes 4 servings.