Lemon ginger beef

3/4 lb flank steak
      1 tb Cornstarch
      1 tb Dry sherry
      2 tb Peanut oil
      1 cl garlic,minced
      1    Lemon Ginger Sauce
           * (recipes follows) *
      1 c  Thin,diagonally sliced,
           Carrots
      1 md Onion,cut into chunks
      1 cn (16 oz) cut green beans
      1 c  Sliced fresh mushrooms

-----------------------------LEMON GINGER SAUCE-----------------------------
      1 tb Fresh lemon juice
      2 tb Honey
      1 tb Dry sherry
      1 tb Slivered ginger root
      1 cl garlic,minced
      1 ts Cornstarch
 
  Slice meat into thin bite-size pieces, cutting across the grain. Combine
  with cornstarch,sherry, 1 tablespoon oil and the garlic. Marinate for 30
  minutes. Prepare Lemon Ginger Sauce; set aside. Heat wok or skillet. Add
  remaining 1 tablespoon of oil. Stir fry the meat 2 to 3 minutes or just
  until cooked. Remove from pan; set aside. Add carrot and onion. Stir fry
  for 2 minutes. Add 1 tablespoon of bean liquid. Cover and steam for 2
  minutes or until tender crisp. Add drained beans,mushrooms and Lemon Ginger
  Sauce. Bring to a boil; cook,stirring constantly, until thickened and
  translucent. Add meat; heat through. Serve over cooked rice,if
  desired.Makes 4 servings. LEMON GINGER SAUCE: Combine all ingredients; mix
  well.