Category: Beef

1 lb Sirloin Butt Steak,

Cut into bite-sized pieces

3 tbsp Vegetable oil

1 tsp Salt

2 tsp Grated lemon peel

2/3 cup Beef broth

1 lb Fresh snow peas (Chinese pea

1/2 cup Sliced freash mushrooms

1/4 cup Fresh lemon juice

1 tbsp Cornstarch

1/8 tsp Ground ginger

Hot, cooked rice

Heat oil with salt in wok or heavy skillet over medium-high heat. Stir-fry steak pieces until browned. Sprinkle with lemon peel. Add broth, peas and mushrooms. Stir-fry 1 minute longer. Combine lemon juice with cornstarch. Add to beef and cook until thickened and bubbly. Stir in ginger. Serve with hot, cooked rice. 4-5 servings. From In Season, a publication of the Vermont Department of