1 lb Sirloin Butt Steak, 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

-pods) 1/2 c Sliced freash mushrooms

1/4 c Fresh lemon juice

1 tb Cornstarch

1/8 ts Ground ginger

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.