---------- Recipe via Meal-Master (tm) v8.02
  Categories: Beef, Oriental
       Yield: 2 servings
       8 oz Beef flank or round steak
       4 tb Salad oil
     1/2 c  Diagonally sliced carrots
     1/4 c  Green bell pepper,cut into
     1/2 c  Snow peas
     1/2 ts Ground ginger
       1 md Clove garlic,minced
       1 tb Cornstarch
       1 cn 10 1/2 oz. ready to serve
            French onion soup
       1 tb Cider vinegar
       1 ts Sugar
   Place steak in freezer until partially frozen for
   easier slicing.On a cutting board,slice beef,crosswise
   of grain,into 1/4 wide strips. In a 10 skillet or
   wok over high heat with 3 tsp. hot oil,cook carrots
   and green bell pepper for 2 minutes,stirring quickly
   and frequently. Add snow peas;stir fry 2 additional
   minutes.With a slotted spoon,remove vegetables to a
   plate. Add remaining oil,ginger,garlic and beef to
   skillet; stir fry until meat loses pink color,about 2
   minutes. In a small bowl,blend cornstarch with
   soup;stir in vinegar and sugar.Gradually,stir into
   skillet;cook,stirring constantly until thickened.
   Return cooked vegetables to skillet;heat
   thoroughly.Serve over rice,if desired.Makes 2 servings.