Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Sirloin Butt Steak,
1 x Cut into bite-sized pieces
3 tb Vegetable oil
1 ts Salt
2 ts Grated lemon peel
2/3 c Beef broth
1 lb Fresh snow peas (Chinese pea
1/2 c Sliced freash mushrooms
1/4 c Fresh lemon juice
1 tb Cornstarch
1/8 ts Ground ginger
1 x 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

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