In a small bowl, combine the sugar and cornstarch. Stir in the water, soy sauce and 1teaspoon oil until smooth; set aside. In a large nonstick skillet or wok, stirfry beef in remaining oil until no longer pink, approximately 4 or 5 minutes.

Add the baby corn, sweet red pepper, ginger and garlic, stirfry for 2 to 3 minutes or until the vegetables are tender cr ISP. Add the sugar snap peas and stir fry 30 seconds longer.

Stir the soy sauce mixture and add to the pan. Bring to a boil, cook and stirfry for 2 minutes or until thickened.

Serve with rice. YIELD 4 servings.