Beef with snow pea pods and mushrooms

Sorry, the picture of this was taken with my phone half-way through my dinner, so it doesn't look nearly as good as it could! This is one of our favorite recipes. If you like mushrooms, you'll love it, if not, you can probably substitute other veggies for the mushrooms-the sauce is very good!

Also, one thing I have learned about stir-fry dishes, cook it fast, then serve it as soon as it's done. If you cook it too slow, or overcook the meat or veggies, the meat comes out too tough and the whole dish is too dry-same if you cook it ahead of time and let it sit, it just gets too dry. Have everything cut up and ready to go so all you have to do is dump stuff in the wok (or frying pan because my wok is in storage somewhere...)

Ingredients:
2 Tbsp. vegetable oil
1 tsp. grated fresh ginger root
1 clove garlic, minced
1/2 pound mushrooms, sliced
a handful of snow pea pods
1 lb flank steak, cut into thin slices (I use whatever is the cheapest)
1/2 cup chicken broth or water (either one works great)
1 Tbsp. cornstarch in 2 Tbsp. water
3 Tbsp. soy sauce
cashews or peanuts

Heat oil in wok and stir-fry the ginger, garlic, and mushrooms 1 to 2 minutes. Push aside. Stir-fry the pea pods 1 to 2 minutes or until they are bright green. Push aside. Stir-fry the beef 2 to 3 minutes. Return the vegetables to the meat. Add the broth, cornstarch mixture, and soy sauce and heat until sauce boils and is thickened and beef and vegetables are heated through. Add nuts and serve at once with rice.

Super easy, and last night when my 4-year-old tasted it he said "mmmmm! This is awesome!" so, it must be good!

Grocery list:
mushrooms
pea pods
ginger root
steak
cashews/peanuts