There are seasons in the lives of all when it is not easy, no not even for Christians, to believe that God is faithful. Our faith is sorely tried, our eyes bedimmed with tears, and we can no longer trace the outworkings of His love. Our ears are distracted with the noises of the world, harassed by the atheistic whisperings of Satan, and we can no longer hear the sweet accents of His still small voice. Cherished plans have been thwarted, friends on whom we relied have failed us, a profest brother or sister in Christ has betrayed us. We are staggered. We sought to be faithful to God, and now a dark cloud hides Him from us. We find it difficult, yea, impossible, for carnal reason to harmonize His frowning providence with His gracious promises.

A.W. Pink

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Chinese	Chinese, Beef	4	Servings

INGREDIENTS

3/4	lb	Beef top round steak
3	tb	Soy sauce
2	tb	Red wine vinegar
1	tb	Fresh ginger, grated
1		Clove garlic, minced
3		Green onions, bias cut into 1/2-inch lengths
2	tb	Cold water
4	ts	Cornstarch
1	pk	Frozen pea pods (8 oz)
1/2	c	Cherry tomatoes, quartered
1/3	c	Sliced water chestnuts, drained (1/2 can)
		Hot cooked rice (Optional)

INSTRUCTIONS

Partially freeze beef and thinly slice across the grain into bite-size
strips.
For marinade, in a medium mixing bowl combine soy sauce, vinegar, ginger,
and garlic.  Stir in the strips of beef. Cover and let stand at room
temperature for 30 minutes.  Drain meat and reserve marinade.
Preheat a 10-inch microwave browning dish on High for 5 minutes. Add
cooking oil and swirl to coat the dish. Add the strips of beef. Micro-cook,
uncovered, on High 2 for to 3 minutes until the meat is tender, stirring
every minute.  Remove meat with a slotted spoon, reserving juices. Set meat
aside.
Combine reserved juices and reserved marinade in a measuring cup. Add
water, if necessary, to equal 3/4 cup total. Stir in green onions. Return
mixture to the browning dish and cook, covered, on High until onions are
crisp-tender, 1 to 2 minutes.  Stir together water and cornstarch and add
to the green onion mixture. Cook, uncovered, on High for 2 to 4 minutes or
until thickened and bubbly, stirring every minute until slightly thickened,
then every 30 seconds.
Stir in the cooked meat, peapods, tomatoes, and water chestnuts. Cook,
uncovered, on High for 2 to 4 minutes until heated through. Serve over hot
cooked rice, if desired.
LOW CALORIE RECIPES; Summer 1988
Posted by Fred Peters.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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