1 c. quick-cooking rice
3/4 lb. beef flank steak
1/4 c. water
2 tbsp. soy sauce
2 tbsp. dry sherry
1 1/2 tsp. cornstarch
1 tsp. bottled garlic
1/2 tsp. crushed red pepper
1 tbsp. cooking oil
1 (10 oz.) pkg. frozen cut broccoli

Cook rice according to package directions. While rice is cooking, thinly slice steak on the bias into bite-size strips, then set aside. Preheat large skillet over high heat.

While skillet is heating, in a small bowl, stir together water, soy sauce, dry sherry, cornstarch, garlic, and red pepper. Set aside.

Add oil to hot skillet. Add beef to skillet. Stir fry over high heat for 2 to 3 minutes or until done. Push beef from center. Break up frozen broccoli while it is still in package, then add it to center of the skillet. Stir fry for 2 minutes. Push broccoli from center.

Stir sauce, then add it to the center of the skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Toss sauce lightly with meat and broccoli to coat. Serve over hot rice. Serves 3 or 4.