Lemon Ginger Beef

3/4 lb Flank steak

1 tb Cornstarch

1 tb Dry sherry

2 tb Peanut oil

1 cl Garlic,minced

1 Lemon Ginger Sauce

* (recipes follows) * 1 c Thin,diagonally sliced,

Carrots 1 md Onion,cut into chunks

1 cn (16 oz) cut green beans

1 c Sliced fresh mushrooms

-LEMON GINGER SAUCE

- 1 tb Fresh lemon juice

2 tb Honey

1 tb Dry sherry

1 tb Slivered ginger root

1 cl Garlic,minced

1 ts Cornstarch

Slice meat into thin bite-size pieces, cutting across the grain. Combine with cornstarch,sherry, 1 tablespoon oil and the garlic. Marinate for 30 minutes. Prepare Lemon Ginger Sauce; set aside. Heat wok or skillet. Add remaining 1 tablespoon of oil. Stir fry the meat 2 to 3 minutes or just until cooked. Remove from pan; set aside. Add carrot and onion. Stir fry for 2 minutes. Add 1 tablespoon of bean liquid. Cover and steam for 2 minutes or until tender crisp. Add drained beans,mushrooms and Lemon Ginger Sauce. Bring to a boil; cook,stirring constantly, until thickened and translucent. Add meat; heat through. Serve over cooked rice,if desired.Makes 4 servings. LEMON GINGER SAUCE: Combine all ingredients; mix well.