1 lb sirloin butt steak,
1 single cut into bite-sized pieces
3 tablespoon vegetable oil
1 teaspoon salt
2 teaspoon 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 tablespoon cornstarch
1/8 teaspoon ground ginger
1 single 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
