* Ginger Beef

INGREDIENTS
1 lb flank steak2 tbsp lite soy sauce2 tbsp seasoned
rice vinegar1/2 cup water2 tsp ginger, ground1 tsp garlic
powder10 slices (1" dia) fresh ginger root8 large sized
scallions2 tsp corn starch


DIRECTIONS
Combine soy sauce, rice vinegar, water, ground ginger and ground
garlic. Defrost and slice meat into 1" strips. Cut against
the grain of the meat. Put in refrigerator container and place in
refrigerator at least 20 minutes.Peel ginger root, slice into thin
wafers. Dice them up with kitchen knife. Wash scallions and
slice them into small wafers. Heat iron skillet or wok to high
temperature (400 degrees) and spray with cooking spray. When
vegetables are browned, add meat, liquid and all, to skillet or wok. Stir,
focusing on browning all of the redness from the meat. The browning
and cooking of the meat takes about 10 minutes; be sure not to run out
of liquid. If so, add 1 tbsp water at a time until no burning will
occur.Mix corn starch in small amount of water at very end of
cooking. Pour slowly and stir quickly.For a little extra cooking
time, turn down by half and let set, but don't leave it for more than 1
minute.