|Vegetable oil||2 Tablespoon|
|Beef flank steak/Round/chuck blade||1 Pound, cut into strips (1.5 Inches Thick)|
|Mushrooms||1⁄2 Pound, sliced into t shapes|
|Onion||1 Small, sliced|
|Chicken broth/Beef broth||1⁄2 Cup (8 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Cornstarch||1 Tablespoon, mixed in 2 tablespoon water|
|Canned bamboo shoots||8 Ounce, slices (1 Can)|
|Canned water chestnuts||8 Ounce, sliced (1 Can)|
|Scallions||3 , cut into 1 inch length|
|Frozen pea pods||6 Ounce, Defrosted (1 Package)|
|Canned sliced peaches||1 Pound, drained|
Heat oil in the wok and stir-fry beef, mushrooms, and onion for 4 to 5 minutes.
Add broth, soy sauce, and cornstarch mixture.
Cook, stirring constantly, until sauce thickens.
Add vegetables and peaches.
Continue heating until the Vegetables are heated through.
Serve at once with rice.