1 lb. beef flank steak or boneless sirloin steak
1 tbsp. vegetable oil
1 tsp. cornstarch
1 tsp. salt
1 tsp. sugar
1 tsp. soy sauce
1/8 tsp. white pepper
8 oz. Chinese pea pods
2 green onions (with tops)
1/4 c. cold water
1 tbsp. cornstarch
1 tbsp. soy sauce
3 tbsp. vegetable oil
1 tsp. gingerroot, finely chopped
1 tsp. garlic, finely chopped
2 tbsp. vegetable oil
1 (8 1/2 oz.) can sliced bamboo shoots, drained
1 (4 1/2 oz.) jar sliced mushrooms, drained
1/2 c. chicken broth

Trim fat from beef steak; cut beef with grain into 2-inch strips. Cut strips across grain into 1/8-inch slices. Toss beef, 1 tablespoon oil, 1 teaspoon cornstarch, the salt, sugar, 1 teaspoon soy sauce and the white pepper in glass or plastic bowl. Cover and refrigerate 30 minutes. Remove strings from pea pods. Place pea pods in boiling water. Cover and cook 1 minute; drain. Immediately rinse under running cold water; drain. Cut green onions into 2-inch pieces; cut pieces lengthwise into thin strips. Mix water, 1 tablespoon cornstarch and 1 tablespoon soy sauce. Heat wok or 12-inch skillet until 1 or 2 drops of water bubble and skitter when sprinkled in wok. Add 3 tablespoons oil; rotate wok to coat side. Add beef, gingerroot and garlic; stir-fry until beef is brown, about 3 minutes. Remove beef from wok.

Add 2 tablespoons oil to wok; rotate to coat side. Add bamboo shoots and mushrooms; stir-fry 1 minute. Stir in chicken broth; heat to boiling. Stir in beef; heat to boiling. Stir in cornstarch mixture; cook and stir until thickened, about 30 seconds. Add pea pods; cook and stir 30 seconds. Garnish with green onions. Serve with hot cooked rice if desired.

5 servings; 345 calories per serving.