1/2 lb. lean beef
1/4 c. peanut oil (reg. oil works fine too)
1 c. chicken broth
1/2 - 1 tsp. ground ginger
1 tbsp. soy sauce
1 tbsp. sherry wine
1 tsp. sugar
1 lb. fresh broccoli
1 med. carrot
6 med. mushrooms
Salt and pepper to taste
1 tbsp. cornstarch and 2 tbsp. water, combined

Combine the chicken broth, soy sauce, sherry, sugar and ginger. Set aside. Cut the beef into thin strips about 1 inch long. Cut broccoli into flowerets. Cut carrot in 1/2 and slice thin. Slice mushrooms

Preheat wok for 2 minutes. Add peanut oil and heat 2 minutes. When oil is hot fry the meat until it is no longer red. Add broccoli, carrots and mushrooms. Stir together.

Cover and steam until vegetables are crisp tender (takes about 5 minutes). Add chicken broth mixture and when it starts to boil add the cornstarch and water mixture. Cook about 1 minute. Serve over rice.