SAUCE:

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

STIR-FRY:

2 tbsp. oil
3/4 lb. boneless beef sirloin, cut in thin strips
2 garlic cloves, minced
1 1/2 lb. assorted cut-up vegetables (broccoli, carrot, cauliflower)

Blend sauce ingredients and set aside. Heat skillet or wok until hot. Add 1 tablespoon oil and heat. Add beef and garlic. Stir 3-4 minutes. Remove and reserve beef and liquid.

In same skillet on medium heat, add remaining oil. Add vegetables and cook 2 minutes. Add less firm vegetables (onions, pepper) and cook 2 minutes. Return beef and liquid to skillet. Cook until sauce is thickened. Serve with rice. Venison is excellent to use in place of beef.