• 1 Tbs. olive oil
• 1-1/2 Lbs. flank steak, cut across the grain into 0-1/8 inch strips
• 1 clove garlic, minced
• 1 Tbs. fresh ginger, minced
• 1/4 Lbs. mushrooms\cooked, sliced
• 1 smallonion\cooked, thinly sliced
• 3 Tbs. cornstarch
• 1-1/2 cups beef stock
• 1/4 cup teriyaki sauce
• 4 slice French bread, 0-1/2 inch thick, toasted

Heat oil in a heavy nonstick skillet over medium-high heat. Saute steak strips, garlic and ginger about 5 minutes, stirring frequently, until steak is no longer pink. Transfer steak to a platter and set aside. Add mushrooms and onions to same skillet and saute 3-4 minutes, stirring frequently, until tender. Combine cornstarch and stock in a jar with a tight-fitting lid. Shake vigorously. Season with salt and pepper to taste. Add teriyaki sauce and shake again. Stir teriyaki mixture into mushrooms in skillet and simmer about 3 minutes, stirring frequently, until sauce begins to thicken. Return steak to skillet. Cook 1-2 minutes or until steak is heated through. Serve steak over toasted bread.