1 lb. lean boneless steak
2 zucchini squash, cut in strips
4 sm. onions, quartered
2 tbsp. Japanese style soy sauce
2 tbsp. sherry
8 oz. tomato juice
1/4 tsp. MSG (optional)

Cut steak into 2 inch cubes. Quarter zucchini, lengthwise, then cut into 3 inch lengths. Peel and quarter the onions. Wipe nonstick skillet lightly with oil (or spray with vegetable coating for no-fat frying). Brown meat cubes over high heat and add all remaining ingredients. Cover and simmer 3 minutes. Uncover; cook and stir until vegetables are coated with a thick sauce. Vegetables should be crunchy. (Serves 4.)