Fiddleheads with Black Pepper Beef--a Recipe

We thought we had missed the fiddleheads this year, but to our joy, Eva and I found some just the perfect height on our property.  So the three of us set out for a lovely spot we know that apparently no one else knows about and gathered enough for three luscious meals.  This was the best of the three.

1 pound fiddleheads, cleaned, sheathes removed (this is Eva's favorite part--today she did it pretending to be a dinosaur dressed as a fairy--hence the wings!)
1 pound beef, cut into bite sized pieces (pork, tofu, and shrimp would all substitute well)
4 TBSP soy sauce
2 TBSP red wine or Chinese rice wine
2 tsp honey
1/2 to 2 tsp ground black pepper, to taste
2 TBSP corn starch
2 TBSP canola (or other) oil
1/4 cup water
1 onion, sliced
1 to 2 tsp chopped fresh ginger

1)  Several hours ahead of time mix soy sauce, wine, honey, and black pepper in medium bowl. Whisk in corn starch.  Marinate meat in this mixture, refrigerated, until ready to cook.

2)  Heat 1 TBSP oil in large frying pan or wok.  Add fiddleheads and cook 1 minute.  Add water, cover, and cook 3 to 4 minutes until tender.  Remove fiddleheads from pan.

3)  Add and heat remaining oil.  Add ginger and onion.  Stir fry 1 minute. 

4)  Add beef.  Cook meat to taste--we like ours well done, but most people perfer it pink.

5)  Return fiddleheads to pan.  Stir and heat through.  Serve over rice, rice noodles, or soba noodles.