1 tbsp. peanut or vegetable oil
2 c. blanched broccoli florets
1 c. blanched diagonally sliced carrots, thin slices
1/2 c. onion wedges, thin wedges
6 oz. broiled boneless sirloin steak, cut into thin strips
1 tbsp. plus 1 1/2 tsp. rose light wine
1 tbsp. reduce sodium soy sauce
1/2 tsp. cornstarch
1/4 tsp. granulated sugar
1/8 tsp. salt

In 10 inch skillet or wok heat oil; add broccoli, carrots, and onion and cook stirring quickly and frequently, until vegetables are tender-crisp and onions are browned. Stir in beef strips. In small bowl combine remaining ingredients, stirring to dissolve cornstarch; add to beef mixture and cook, stirring constantly, until sauce is thickened, 2-3 minutes.

Instead of blanching, the vegetables may be steamed for 2 minutes.