INGREDIENTS
1 1/2-2 lbs flank steak
1 Tbl oil
1/2 cup chopped onion
1 1/2 cups beef broth
2 Tbl soy sauce
1/2 tsp ground ginger
1 cup thinly sliced carrots
dash pepper
1/2 cup thinly sliced celery
1 small green pepper, sliced
1 can bean sprouts, drained
1 Tbl cornstarch
1 Tbl water
DIRECTIONS
Trim steak well and slice as thin as possible. Heat oil in large skillet over moderately high heat; add steak slices a few pieces at a time and cook until pieces are brown. Remove beef and reduce heat too low. Add onion and cook until tender. Return meat to skillet and add broth, soy sauce, ginger, carrots and pepper; cover and cook 5 minutes. Uncover and add celery, green pepper, and bean sprouts; cover and cook 5 minutes. Mix cornstarch and water together. Stir into beef mixture and cook 4-5 minutes until thickened. Serves 4-6.