1/3 c. beef broth
3 tbsp. soy sauce
2 tbsp. cornstarch
2 tbsp. dry sherry
1/4 tsp. pepper
1 lb. sirloin steak, cut into thin 3 inch strips
1/4 c. oil
1 tsp. minced garlic
1 tsp. ginger root
2 1/2 c. sliced mushrooms
1 (6 oz.) pkg. frozen Chinese pea pods, thawed and drained

In small bowl, combine broth, 2 tablespoons soy, 1 tablespoon cornstarch, 1 tablespoon sherry and pepper. Set aside.

In second small bowl, combine steak, 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 1 tablespoon sherry.

In large non-stick skillet, heat oil over high heat. Stir fry half and keep until it loses redness. Remove with slotted spoon. Drain on paper towels. Repeat with remaining beef.

Add garlic and ginger to pan. Saute 15 seconds. Add mushrooms. Stir fry 1 minute. Stir sauce. Blend into vegetable with pea pods and beef. stir until sauce is thickened and bubbly. Serve with rice.