1 lb. broccoli, fresh, cut into diagonal slices (frozen can be used)
8 oz. flank steak, cut into paper thin slivers while partially frozen
1-3 sm. green onions
1 tsp. soy sauce
1-2 c. chicken stock
1/4 tsp. sugar
1 tbsp. cornstarch
2 tbsp. water
2 tbsp. vegetable oil
1/2 tsp. salt

In preheated wok or skillet, place 2 tablespoons vegetable oil and 1/2 teaspoon salt. Bring to high heat and add chopped beef, diced broccoli and onion cut in slivers. Add 1 teaspoon soy sauce (1 teaspoon MSG if desired). Toss and mix all ingredients rapidly and thoroughly for 2 minutes. Add chicken stock and sugar.

Cover and continue to cook on high heat for 3 minutes. Remove cover. Add paste made of 1 tablespoon cornstarch and 2 tablespoons water. Toss and mix all ingredients rapidly for 2 minutes until thoroughly blended with cornstarch paste. Serve with hot steamed rice. Serves 4. This was previously printed in Sara's kindergarten class' cookbook as her favorite dish.