Mongolian Beef


2 lbs. flank steak, *thinly sliced cross grain, ¼-inch strips

¼ c. cornstarch
½ c. vegetable oil

3 cloves garlic, minced

2 tsp. ginger, peeled, grated
1 medium carrot; peeled, thinly sliced

3 stalks celery, thinly sliced

1 (8 oz.) can sliced bamboo shoots, rinsed, drained

½ large onion, thinly sliced

12-14 Chinese peas


1/2 c. soy sauce
1/2 c. water
1/2 c. brown sugar
2 TB dry sherry

Salt, as needed


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