1 tbsp. cornstarch
2 tbsp. soy sauce
1 lb. beef (sliced for stir fry)
5 tbsp. oil
1/4 cup onion, chopped
1 clove garlic, minced
1/4 tsp. red pepper, crushed, dried
1/2 cup sliced mushrooms
1/2 cup carrot strips
2 cups broccoli flowerets
1/2 cup beef broth

In bowl stir first 2 ingredients. Add beef to coat. Cover and refrigerate 4 hours or overnight. Drain, reserve marinade.

In large skillet or wok, heat 2 tablespoons oil over medium high heat. Add onion, garlic and red pepper. Stir fry 2 minutes. Remove with slotted spoon to large bowl. Add mushrooms to skillet. Stir fry 1 minute. Remove to bowl. Add 2 tablespoons oil. Add carrots and broccoli. Stir fry 2 minutes or until tender crisp. Remove to bowl.

Add 1 tablespoon oil. Add beef. Stir fry 3 minutes or until lightly browned. Add broth and reserved marinade. Stir constantly bring to boil over medium heat and boil 1 minute. Add vegetables. Cook 2-3 minutes until heated. Serve over rice.

Serves 4 to 6.