1/4 c. soy sauce
2 garlic cloves, minced
1 lb. lean beef round, sliced into 3 x 1/4 inch strips
1/4 c. vegetable oil
4 c. broccoli florets
3 1/2 c. sliced mushrooms
1 c. thinly sliced carrots
5 green onions, cut into 1 inch pieces
1/4 c. toasted slivered almonds
2 tbsp. finely chopped fresh ginger
3/4 tsp. dried red pepper flakes
2 tbsp. cornstarch dissolved in 1 tablespoon water
Freshly cooked rice

Combine soy sauce and garlic into a large bowl, add beef strips. Cover and marinate at room temperature 1 hour or in refrigerator overnight.

Drain beef, reserving marinade. Heat oil in large skillet; set aside. Add broccoli, mushrooms, carrots, green onions, almonds, ginger and pepper flakes to skillet and cook 2 minutes. Stir in reserved marinade and cornstarch. Cook until vegetables are crisp-tender and sauce thickens, 4 to 6 minutes. Return beef to skillet and heat through 1 to 2 minutes. Serve immediately over rice.