Zesty Hunan Beef

1/4 c. soy sauce

2 garlic cloves, minced

1 lb. lean beef round, sliced into 3

   x 1/4 inch strips

1/4 c. vegetable oil

4 c. broccoli florets

3 1/2 c. sliced mushrooms

1 c. thinly sliced carrots

5 green onions, cut into 1 inch pieces

1/4 c. toasted slivered almonds

2 tbsp. finely chopped fresh ginger

3/4 tsp. dried red pepper flakes

2 tbsp. cornstarch dissolved in 1

   tablespoon water

Freshly cooked rice

Combine soy sauce and garlic into a large bowl, add beef strips.  Cover and marinate at room temperature 1 hour or in refrigerator overnight.  Drain beef, reserving marinade.  Heat oil in large skillet; cook beef until brown, then set aside.

Add broccoli, mushrooms, carrots, green onions, almonds, ginger and pepper flakes to skillet and cook 2 minutes.  Stir in reserved marinade and cornstarch.  Cook until vegetables are crisp-tender and sauce thickens, 4 to 6 minutes. 

Return beef to skillet and heat through 1 to 2 minutes.  Serve immediately over rice.