Partially freeze meat.

Thinly slice across the grain into bite-size strips; set aside.

Thaw cherries; drain, reserving juice.

In a shallow dish, combine soy sauce, 1/4 cup oil, honey, ginger and garlic; mix well.

Add beef strips.

Refrigerate, covered, 1 hour, stirring once.

Remove meat from marinade; discard marinade.

Add enough water to reserved cherry juice to make 1/4 cup.

In a small bowl, combine juice and cornstarch; mix well.

Heat remaining 1 tablespoon oil in a skillet over medium heat.

Add carrots and onions.

Cook until tender crisp; remove from skillet.

(Add more oil, if necessary.

) Add meat; cook until brown.

Remove meat.

Stir cornstarch mixture; add to skillet.

Cook,stirring, until thickened and bubbly.

Return vegetables and meat to skillet; add cherries and water chestnuts.

Cook, stirring often, 5 minutes, or until hot.

Serve over rice.

Serving size: 3/4 cup.