1 1/2 lb. flank steak
2 tbsp. soy sauce
1 tsp. vinegar
1 med. clove garlic, minced
1/2 tsp. dry mustard
1 lb. fresh broccoli
2 tbsp. peanut oil
1 can (10 3/4 oz.) tomato soup
1 c. sliced onions
1/2 c. sliced water chestnuts

1. Place steak in freezer 1 hour to firm.

2. Starting at narrow end of steak, thinly slice across the grain.

3. Combine 1/4 cup water, soy, vinegar, garlic, mustard; add steak. Marinate 1 hour.

4. Remove flowerets from broccoli; break into small pieces. Peel stalk; cut into thin strips.

5. Pour oil into wok or 10 inch skillet; preheat at high heat about 1 minute.

6. Add steak, marinade; cook 5 minutes; stir often. Push up the side.

7. Add broccoli flowerets and strips; cook 5 minutes; stir often.

8. Add remaining ingredients and 1/4 cup water. Heat; stir often. Makes about 6 cups.