Categories: Beef, Ethnic 
      Yield: 4 servings 
  
    3/4 lb Flank steak                              * (recipes follows) * 
      1 tb Cornstarch                          1 c  Thin,diagonally sliced, 
      1 tb Dry sherry                               Carrots 
      2 tb Peanut oil                          1 md Onion,cut into chunks 
      1 cl Garlic,minced                       1 cn (16 oz) cut green beans 
      1    Lemon Ginger Sauce                  1 c  Sliced fresh mushrooms 
 
-----------------------------LEMON GINGER SAUCE----------------------------- 
      1 tb Fresh lemon juice                   1 tb Slivered ginger root 
      2 tb Honey                               1 cl Garlic,minced 
      1 tb Dry sherry                          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.