1 ½ pounds flank steak, thinly sliced diagonally across 1 can (10½ ounces) congrain
1 to 2 tablespoons cooking oil
1 bunch green onions, chopped (tops included)
1 or 2 packages (7 ounces each) frozen Chinese pea pods, partially thawed to separate densed beef consomme
3 tablespoons soy sauce
¼ teaspoon ground ginger
2 tablespoons cornstarch
2 tablespoons cold water
1 can (16 ounces) bean sprouts, drained and rinsed
1. Stir-fry meat, a third at a time, in hot oil in a large wok until browned. Remove from wok and keep warm.
2. Put green onions and pea pods into wok. Stir in a mixture of condensed consomme, soy sauce , and ginger. Bring to boiling and cook, covered , about 2 minutes.
3. Blend cornstarch with water and stir into boiling liquid in wok. Stirring constantly , boil 2 to 3 minutes. Mix in the meat and bean sprouts, heat thoroughly .
4. Serve over hot fluffy rice.
6 SERVINGS