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

           Squares
    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.