Candied Carrot-Beef Stir Fry

1 pound boneless top sirloin steak, thinly sliced
2 teaspoons cornstarch
4 tablespoons vegetable oil
2 cups shredded carrots
1 1/2 tablespoons minced ginger
1/3 cup stir-fry sauce
1/3 cup orange marmalade
4 scallions (green onions), thinly sliced diagonally (I did not use)

1.  In a large bowl, combine beef and cornstarch; mix well.  In a large skillet, heat 2 tablespoons of the oil over high heat.  Working in batches, add beef in single layer and cook  until meat is no longer pink.  Remove from skillet.

2.  Add the remaining 2 tablespoons of oil to skillet.  Heat over medium-high heat.  Add carrots and ginger; stir-fry about 2 minutes or until veggies are tender-crisp.  Add stir-fry sauce and marmalade; bring to boil. Return beef to skillet.  Stir-fry about 1 minute or until sauce is slightly thickened.

SURVEY SAYS:  keeper!!!  Ethan even liked it!  (Except for the carrots)

I found this recipe from "The Complete Cookbook" by Sandra Lee