Recipe - Lemon Beef Oriental

1 pound Sirloin Butt Steak,
Cut into bitesized pieces
3 tablespoon Vegetable oil
1 teaspoon Salt
2 teaspoon Grated lemon peel
2/3 cup Beef broth
1 pound Fresh snow peas (Chinese pea
One half cup Sliced freash mushrooms
One fourth cup Fresh lemon juice
1 tablespoon Cornstarch
1/8 teaspoon Ground ginger
Hot, cooked rice

Heat oil with salt in wok or heavy skillet over mediumhigh heat. Stirfry
steak pieces until browned. Sprinkle with lemon peel. Add broth, peas and
mushrooms. Stirfry 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. 45 servings. From In Season, a publication of the
Vermont Department of

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini