3/4 lb. top round steak
1/2 c. water
2 c. broccoli flowerets
2 med. carrots, sliced
1 tsp. cornstarch
1/4 tsp. sugar
2 tbsp. soy sauce
2 tbsp. dry sherry
2 tbsp. cooking oil
1 med. onion, cut into thin wedges

Slice beef across grain into thin bite-size pieces. Set aside.

Bring water to a boil, and steam broccoli and carrots over hot water for 3 minutes. In a small bowl or measuring cup, combine cornstarch, sugar, soy sauce and sherry and reserve.

Preheat a wok or skillet over high heat for 1 minute. Add 1 tablespoon of the oil. Add vegetables, including onion, and stir fry for several minutes, until just tender. Remove vegetables. Add remaining oil to skillet. Add beef and brown, stirring constantly. Add soy mixture, still stirring constantly, and stir until sauce thickens. Return vegetables to wok or skillet, cover, and cook 1 minute more. Makes 4 servings at 292 calories per serving.