Lemon Ginger Beef

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12 ounce Steak
1 tablespoon Cornstarch
1 tablespoon Sherry, Dry
2 tablespoon Peanut Oil
2 teaspoon Garlic, Minced
1 cup Carrots, Cut Diagonally
1 medium Onion, Cut Into Pieces
1 pound Beans, Green
1 cup Mushrooms, Sliced
*** LEMON GINGER SAUCE ***
1 tablespoon Lemon Juice
2 tablespoon Honey
1 tablespoon Sherry, Dry
1 tablespoon Ginger, Slivered
2 teaspoon Garlic, Minced
1 teaspoon Cornstarch

Slice meat into thin bite size pieces, cutting across the grain. Combine with cornstarch,sherry, half the oil and the garlic. Marinate for 30 minutes. Prepare lemon ginger sauce; set aside.

Heat wok and add remaining oil. Stir fry the meat 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, sliced 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.

Lemon ginger sauce: combine all ingredients; mix well.