Chinese Beef and Pea Pods

Ingredients

• 1 lb. sirloin steak, 3/4'' thick
• 1 tablespoon soy sauce
• 1 slice fresh ginger root, crushed
• 1 clove garlic, crushed
• 1 package (7 oz.) frozen Chinese snow peas
• 1/4 cup salad oil
• 1/4 lb. mushrooms, sliced
• 3 stalks Chinese cabbage, cut into 1/4'' slices
• 1 medium onion, sliced
• 1 can (8 oz.) water chestnuts, drained and sliced
• 1 can (5 oz.) bamboo shoots, drained
• 1 can (13 oz.) chicken broth ( 1 2/3 cups)
• 3 tablespoons cornstarch
• 2 tablespoons soy sauce
• 1/2 teaspoon salt
• 1/4 teaspoon sugar
• Chow Mein noodles

Directions

1. Cut meat diagonally into very thin slices. Mix 1 tablespoon soy sauce, ginger root and garlic. Sprinkle on meat and let marinate for about 1 hour.
2. Place frozen snow peas in colander; run cold water over peas just until separated, then drain.
3. In a large skillet, heat 2 tablespoons of the oil; brown meat, turning once. Remove meat and keep warm.
4. Add 2 tablespoons oil; cook and stir mushrooms, cabbage, onion, water chestnuts and bamboo shoots about 2 minutes. Stir in snow peas and 1 cup of the chicken broth. Cover; cook 2 minutes.
5. Mix remaining chicken broth, the cornstarch, soy sauce, salt and sugar; pour into skillet. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
6. Add meat; heat through.
7. Serve over chow mein noodles