1 lb. boneless sirloin, trimmed off fat
2 tbsp. sherry
2 tbsp. soy sauce
1/2 c. bouillon
1 tbsp. polyunsaturated oil
1 onion, sliced
1 lb. fresh or frozen broccoli
1 tsp. cornstarch
Pinch of ground ginger
Freshly ground pepper to taste

Cut the beef into 1 inch cubes, trimming fat as you cut. Marinate the beef in the sherry, soy sauce and bouillon for 15 minutes or more, then drain the meat, reserving the marinade.

Heat the oil in a wok or large nonstick skillet and add the beef and sliced onion. Stir fry over highest heat until browned on all sides, then remove and reserve. Add the broccoli and stir fry for 2 minutes (defrosted broccoli will cook much faster then fresh).

Combine marinade with the cornstarch, add to the wok and cook, stirring until the sauce thickens and the broccoli is crunchy-tender. Add the meat and onion and cook only until warmed through; the beef should be slightly rare and the onion still crisp. Add ginger and pepper to taste and serve immediately. Yield: 4 servings, 237 calories each.