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1 pound beef sirloin steaks lean,* 1/2 -inch thick
1/8 teaspoon black pepper
2 tablespoons soy sauce
2 tablespoons water
1 teaspoon cornstarch
2 tablespoons vegetable oil
1 ginger root 1-inch piece fresh peeled and sliced 1/8 -inch thick


Trim excess fat from steak. Thinly slice beef into 2 x 1/8 -inch strips. Place in a pie plate. Sprinkle with pepper and stir; set aside.

In a small bowl, stir soy sauce, water and cornstarch until smooth; set aside.

In a wok or large skillet over medium-high heat, heat 1 tablespoon of the oil. Add half of the gingerroot and stir-fry about 30 seconds or until light brown. Add half of the meat and stir-fry until no longer red. Remove and keep warm. Repeat with remaining 1 tablespoon oil, gingerroot and meat. Reduce heat to low. Return all meat to wok. Stir in cornstarch mixture. Cook and stir until sauce thickens and is shiny. Serve immediately.

Serve with steamed rice.

* Partially frozen meat is easier to cut.