2 tsp. cornstarch
1/4 tsp. ground ginger
1/16 tsp. crushed dried beef pepper flakes or to taste
3/4 c. low-sodium beef flavored bouillon
2 tbsp. dry sherry, optional
4 tbsp. corn oil OR olive oil
2 c. assorted fresh vegetables
1 sm. clove garlic, minced OR pressed
1/2 lb. beef flank OR top round steak, diagonally sliced in 2 inch strips

Small broccoli flowerets, thinly sliced carrots, green beans cut in 1 inch pieces, sliced mushrooms, small onion wedges, snow peas or zucchini slices.

Stir together cornstarch, ginger and pepper. Gradually stir in bouillon and sherry until smooth.

In large skillet or wok heat 2 tbsp. of the corn oil over medium high heat. Add vegetables and garlic; stir fry 3-5 minutes or until tender crisp.

Remove vegetables; set aside. Heat remaining 2 tbsp. corn oil in skillet. Add beef; stir fry 2 minutes or until well browned. Return vegetables to skillet.

Restir cornstarch mixture, add to skillet, stirring constantly. Bring to boil over medium heat and boil 1 minute. Serve with rice. This makes 2 servings. (I love to make this when I have fresh vegetables from the garden to use in it. I often use more meat in it.)