1 lb. beef top round steak, trimmed of fat
2 tsp. cornstarch
1 tsp. sugar
1/2 tsp. salt
1/8 tsp. pepper
1/4 c. water
2 tbsp. soy sauce
2 tbsp. cooking oil
1 clove garlic, minced
1/2 tsp. grated gingerroot
1 1/2 c. fresh pea pods or one 6 oz. pkg. frozen pea pods, thawed
1/2 of an 8 oz. can (1/2 c.) water chestnuts, drained and thinly sliced

Partially freeze beef; slice thinly across the grain into bite size strips. In small bowl mix cornstarch, sugar, salt, and pepper. blend in water and soy sauce. Set aside.

Preheat a wok or large skillet over high heat; add cooking oil. Stir fry the garlic and gingerroot in hot oil for 30 seconds. Add pea pods and water chestnuts to wok. Stir fry about 1 minute. Remove pea pods and water chestnuts from wok. (Add more oil if necessary.) Add half the beef to hot wok or skillet; stir fry 2 to 3 minutes or until browned. Remove the beef. Stir fry the remaining beef for 2 to 3 minutes. Return all the beef to the wok or skillet. Stir the soy mixture and stir into beef. Cook and stir until mixture is thickened and bubbly. Stir in pea pods and water chestnuts; cover and cook 1 minute. Makes 4 servings.