2 cubes beef bouillon
1 1/2 c. boiling water
2 tbsp. vegetable oil
1 lb. boneless sirloin cut into 2 x 1/4 x 1/4 inch strips
3 oz. mushrooms (3 lg.) finely sliced (1/2 c.)
3 green onions, cut in 1 inch strips
10 oz. frozen broccoli, thawed and cut up
1 tbsp. cornstarch
2 tbsp. cold water

1. Dissolve bouillon cubes in boiling water; set aside.

2. Heat large skillet over medium high heat. Add oil. Stir in the sirloin strips and toss until browned on all sides. Add mushrooms and green onions. Saute, stirring, for about 2 minutes. Add broccoli and the reserved bouillon mixture. Simmer 5 minutes, stirring occasionally.

3. Dissolve cornstarch in cold water and stir into skillet mixture. Simmer, stirring occasionally, for 3 minutes or until thickened slightly. Serve hot over yellow rice, if you wish.

NUTRIENT VALUE PER SERVING: 445 calories, 22 grams protein, 37 grams fat, 7 grams carbohydrate, 462 milligrams sodium, 81 milligrams cholesterol.