2 tsp. peanut or vegetable oil
1 c. thinly sliced onions
1/2 c. each thinly sliced mushrooms, diagonally sliced carrot, and canned beef broth
2 tbsp. soy sauce
1 tsp. cornstarch
1/4 tsp. five spice powder
2 c. torn well-washed spinach leaves
8 oz. broiled top or bottom round steak, thinly sliced diagonally across the grain
2 c. cooked long-grain rice (hot)

In 10-inch skillet or a wok heat oil; add onions, mushrooms, and carrot and cook, stirring quickly and frequently, until carrot is tender. In measuring cup or small bowl combine broth, soy sauce, cornstarch, and spice, stirring to dissolve cornstarch; pour over vegetables and, stirring constantly, bring to a boil. Reduce heat and stir in beef and spinach; let simmer, stirring occasionally, until thoroughly heated. Serve over hot rice. Makes 2 servings.