2 lbs. round steak
1 lg. head broccoli
1 lg. onion
2 lg. carrots
1/2 c. cornstarch
1 sm. can Swanson chicken broth
2 tbsp. oil
Salt & pepper (to taste)

Cut flowerets from broccoli and peel stalks. Chop stalks and onions "grate" carrots, salt and pepper steak, roll in cornstarch. Reserve 2 tablespoons cornstarch. Drop steak into oil, make sure oil is hot. Cook until brown. Put broccoli, onions and carrots into Wok. Stir and cook 3 minutes, pour half chicken broth on vegetables and beef. When broccoli turns dark green. Make cornstarch and remaining chicken broth into a liquid. Pour over dish and cook until liquid makes a gravy. Serve over rice.

VARIATION: Above is Hawaiian way. Japanese use oyster sauce or soy sauce instead of chicken broth. Good either way.