Title: Chinese Beef and Vegetables > Dorothy Flatman
Categories: Beef Vegetable Chinese
Yield: 4 Servings

10	oz	Flank Steak, sliced thin
1	c	Water
1	ts	Beef bullion
1/4	c	Soy sauce
1/4	ts	Ground ginger
1		Garlic clove, minced
4	tb	Oil, divided
2	c	Vegetables, sliced
1	c	Green onion, sliced
1	tb	Cornstarch
1	tb	Hoisin sauce

Combine meat and soy sauce, set aside to marinate.

Stir fry vegetables in 2 tbsp oil until crisp-tender. Remove.

Stir fry marinated meat in other 2 tbsp oil until lightly browned. Remove.

Combine rest of ingredients in Wok and cook until thickened. Add cooked vegetables and meat, toss to heat thoroughly. Serve at once over cooked rice or pan-fried noodles.

Recipe by Dorothy Flatman 1994

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