Rib steak - 2 lb, without bone 
All-purpose flour - 1/3 cup
Ground ginger - 1/4 teaspoon
Salad oil - 3 tablespoons
Frozen whole mushrooms - 2 pkg (6-oz size) or 
Whole mushrooms - 2 cans (6-oz size) , drained
Soy sauce - 1/2 cup
Light-brown sugar - 2 tablespoons 
Bean sprouts - 1 can (1 lb) , drained
Frozen Chinese pea pods - 2 pkg (7-oz size) 
Cornstarch - 1 tablespoon 
Water - 2 tablespoons

GETTING READY
1   Using a damp paper towel, wipe the steak. 
2   Trim the excess fat and cut meat into 1/2 inch wide strips.

MAKING 
3   In a bowl, mix 1/3 cup flour with ginger and coat meat strips with the mixture.
4   In a large skillet, heat 3 tablespoons oil and saute meat until browned on all sides, for 8 to 10 minutes. 
5   Arrange mushrooms on top of meat; cover and simmer,for 5 minutes.
6   Meanwhile, in a small saucepan,add soy sauce and brown sugar; bring to a boil. 
7   Lower the heat, and simmer, uncovered, for 5 minutes.
8   Drain the bean sprouts, and add, with pea pods, to the meat mixture. 
9   Pour soy-sauce mixture over all; and return to boil. 
10 Lower the heat, and simmer, covered,for another 5 minutes.
11 In a small bowl, dissolve cornstarch in cold water.
12 Blend into the meat mixture. 
13 Cook, stirring frequently, until the mixture is thick and translucent , for about 5 minutes. 

SERVING
14 Serve immediately.