1 lb beef flank steak or boneless sirloin
1 tbsp oil
1 tsp cornstarch
1 tsp salt
1 tsp sugar
1 tsp soy sauce
1/8 tsp white pepper (red pepper may be used for more spice)
8oz Chinese pea pods
2 green onions with tips
1 cup sliced mushrooms
1/2 cup sliced green pepper
1/2 cup sliced red pepper
1/4 cup cold water
1 tbsp cornstarch
1 tbsp soy sauce
3 tbsp oil
1 tsp ginger
1 tsp finely chopped garlic
2 tbsp oil
3/4 cup chicken broth, may add more depending on thickness

Trim fat from steak; cut into 2-inch strips.  Toss beef in 1 tablespoon oil, 1
teaspoon cornstarch, salt, sugar, 1 teaspoon soy sauce, white pepper in glass or plastic
bowl.  Cover, refrigerate 30 minutes.  Cook pea pods according to directions.  Cut
green onion into 2-inch pieces.  Slice mushrooms and peppers.  Mix water, 1 tablespoon
cornstarch and 1 tablespoon soy sauce.  Heat 3 tablespoons oil in wok or large skillet.
Add beef, ginger and garlic; stir fry until beef is brown about 3 minutes.  Remove
beef.  Add 2 tablespoons oil to wok or skillet.  Coat sides of pan, add vegetables;
stir fry 2 minutes.  Stir in chicken broth, heating to boiling.  Stir in beef, heat to
boiling.  Stir in cornstarch mixture, cook and stir until thickened about 1 minute.
Serve with hot cooked rice, if desired.