• 1 pound boneless top sirloin • 1 tablespoon canola oil • 1 clove garlic, minced • 1/4 teaspoon salt • 1/8 teaspoon pepper • 1 can sliced water chestnuts • 2/3 cup low fat beef broth • 1 tablespoon cornstarch • 2 tablespoon water • 1 tablespoon soy sauce • 1/4 teaspoon ground ginger • 1 - 6 ounce package frozen snow pea pods, thawed and drained
Heat wok or large nonstick skillet over high heat. Add oil to coat. Add garlic and sirloin which has been thinly sliced. (Partially freezing makes slicing meat across grain easy.) Stir fry for 3 to 4 minutes or until just brown.
Add salt and pepper, stirring in beef broth. Mix cornstarch, water and soy sauce. Slowly stir into broth mixture and bring to a boil and cook until thickened, about one minute. Stir in ginger, pea pods and waterchestnuts. Cook over medium heat for 2 minutes until peas are crisp-tender.