Beef and Peapods

1 lb. beef top round steak
2 tsp. cornstarch
1 tsp. sugar
2 Tbsp. soy sauce
2 Tbsp. cooking oil
1 clove garlic, minced (I use 1/8 tsp. garlic powder insead)
1/2 tsp. ground ginger (I usually forget this, tastes the same with or w/o it)
1 - 6 oz. package frozen pea pods, thawed
small can each: water chestnuts; bamboo shoots; mushrooms; all drained

Partially freeze beef; slice thinly across the grain into bite-size strips. In small bowl mix cornstarch, sugar, 1/2 tsp. salt, & 1/8 tsp. pepper. Blend in soy sauce & 1/4 cup water. Set aside.
Preheat a large skillet over high heat; add cooking oil. Stir-fry garlic & ginger in hot oil for 30 seconds. Add vegetables to skillet & stir-fry about 1 minute. Remove veggies. (Add more oil if necessary.) Add half the beef to hot skillet; stir-fry 2-3 minutes or till browned. Remove beef. Stir-fry remaining beef 2-3 minutes. Return all meat to skillet. Stir soy mixture & stir into beef. Cook & stir till mixture is thickened & bubbly. Stir in veggies; cover & cook 1 minute. Serve at once. Makes 4 servings. Serve with Minute Rice.
I usually double the sauce, but if you only use about 3/4 lb. of meat & you eat your usual amount of veggies, the sauce should be OK as is.