1 (10 oz.) pkg. Bird's Eye Chinese style stir-fry vegetables
1/2 tsp. ginger
1 tbsp. soy sauce
1 garlic clove, minced
1/2 lb. flank steak, cut into thin strips
2 tbsp. oil
1/4 c. water
1 tsp. cornstarch

Remove seasoning pouch from vegetable package. Combine ginger, soy sauce and garlic in a small bowl; add beef and toss. Heat oil in skillet or wok. Add beef and stir-fry until lightly browned. Stir in vegetables. Reduce heat; cover and simmer 3 minutes, stirring once. Sprinkle contents of seasoning pouch over vegetables.

Combine water and cornstarch; pour into skillet or wok. Cook about 1 minute until thickened. Serve with rice and additional soy sauce. Makes about 3 cups or 3 servings.