1 lb. top round or flank steak
3 tbsp. oil
1 med. onion, cut into thin wedges
2 c. fresh broccoli pieces
1 1/2 tsp. cornstarch
3 tbsp. dry sherry wine
2 tbsp. soy sauce
1 tsp. honey
1 c. fresh or drained canned bean sprouts

Slice beef into thin strips. Heat wok or large skillet with 2 tablespoons of oil until very hot. Add onions and stir-fry for 2 minutes. Add broccoli and stir-fry for 4 minutes or until crisp-tender. Remove broccoli from pan. Add remaining oil and heat again until hot. Add half of the beef, stir-fry until browned. Remove from pan, repeat with remaining beef.

Meanwhile, combine cornstarch, wine, soy sauce, and honey. Pour into pan and cook and stir until slightly thickened. Add the beef, broccoli, bean sprouts and cook 4 to 5 minutes to heat thoroughly. Serve over hot cooked thin noodles, if desired.