1 lb. boneless round steak
3/4 lb. small fresh mushrooms
1 sm. bunch fresh broccoli
2 tbsp. peanut or vegetable oil
4 to 5 carrots, diagonally sliced
1/4 c. soy sauce
2 tbsp. corn starch
1/2 tsp. sugar
1 1/2 c. beef broth
Hot cooked rice

Partially freeze steak; slice across grain into 3 x 1/4-inch strips. Set aside.

Rinse mushrooms and remove stems; reserve stems for use in another recipe. Set caps aside.

Wash broccoli and remove stems; reserve stems for use in another recipe. Set flowerlets aside.

Heat oil in preheated wok, coating sides; allow to heat at medium high (325 degrees) 1 minute. Add steak and stir fry until browned. Add mushrooms, carrots and soy sauce, stirring well. Cover, reduce heat to low (225 degrees) and cook 10 minutes. Add broccoli, cover and cook 5 minutes or until crisp or tender.

Combine corn starch, sugar and beef broth, mixing well; add to meat mixture. Cook, stirring constantly until thick. Serve over rice.

Yield: 6 servings.