For The Stir-fry:

3/4 lb. boneless beef sirloin steak
1 medium onion
2 medium zucchini
1 small red bell pepper
1 garlic clove, minced
1 (14 oz.) can baby corn nuggets, drained and rinsed, if desired

Cut beef into thin bite-sized strips. Cut onion into thin wedges. Cut zucchini into 2 x 1/4 x 1/4 inch strips and cut pepper into thin strips. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add beef and onion; cook and stir 3 to 5 minutes or until beef is no longer pink and onion is crisp-tender. Add zucchini, bell pepper and garlic; cook and stir 2 to 4 minutes or until vegetables are crisp-tender.

For The Sauce:

2 tbsp. soy sauce
2 tbsp. hoisin sauce
1 tbsp. Honey
1 tsp. cornstarch
1/2 tsp. crushed red pepper flakes

Meanwhile, in a small bowl, combine the sauce ingredients; blend well. Set aside. When meat and vegetables are prepared, Stir sauce well, and add to skillet along with the corn. Cook 2-4 minutes or until sauce is bubbly and thickened, stirring frequently. Serve beef mixture over vermicelli.

Yield:

Makes 4 servings.