1 lb. boneless beef
4 green onions
8 oz. fresh mushrooms
1 lb. zucchini
2 tbsp. oil
2 tbsp. soy sauce
1 tbsp. cornstarch
1/4 tsp. red pepper (optional)
1 can beef broth
1/2 lb. fresh shrimp (I use more)

Cut beef in strips. Slice onions, mushrooms and zucchini. Heat oil in Wok or large skillet; stir - toss meat strips to brown on both sides. Add onions and mushrooms; stir each to glaze. Add zucchini and cook about 3 minutes, tossing occasionally. Add soy sauce stirred with cornstarch, then add catsup, red pepper, and beef broth. Bring to boil. Add shrimp; cover. Cook until shrimp are pink and hot through 1-4 minutes. Stir lightly and serve over rice.