Beef with Lemon Ginger Sauce - serves 4

3/4 pound flank steak
1 tbsp cornstarch
1 cup thin,diagonally sliced
1 tbsp dry sherry
Carrots
2 tbsp peanut oil
1 md onion cut into chunks
10 milliliter garlic minced
1 can (16 oz) cut green beans
1 Lemon ginger sauce
1 cup sliced fresh mushrooms

Lemon Ginger Sauce:
1 tbsp fresh lemon juice
1 tbsp slivered ginger root
2 tbsp honey
1 clove garlic minced
1 tbsp dry sherry
1 tsp cornstarch

Slice meat into thin bite-size pieces, cutting across the grain. Combine with cornstarch,sherry, 1 tbsp oil and the garlic. Marinate for 30 minutes.
Prepare Lemon Ginger Sauce; set aside.
Heat wok or skillet. Add remaining 1 tbsp 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 tbsp 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.
Lemon Ginger Sauce: Combine all ingredients; mix well.