3/4 lb Flank steak
1 tb Cornstarch
1 tb Dry sherry
2 tb Peanut oil
1 cl Garlic,minced
1    Lemon Ginger Sauce
* (recipes follows) *
1 c  Thin,diagonally sliced,
Carrots
1 md Onion,cut into chunks
1 cn (16 oz) cut green beans
1 c  Sliced fresh mushrooms

-LEMON GINGER SAUCE –
1 tb Fresh lemon juice
2 tb Honey
1 tb Dry sherry
1 tb Slivered ginger root
1 cl Garlic,minced
1 ts Cornstarch

Slice meat into thin bite-size pieces, cutting across the grain. Combine
with cornstarch,sherry, 1 tablespoon oil and the garlic. Marinate for 30
minutes. Prepare Lemon Ginger Sauce; set aside. Heat wok or skillet. Add
remaining 1 tablespoon 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 tablespoon 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.Makes 4 servings. LEMON GINGER SAUCE: Combine all ingredients; mix
well.