1 lb. beef tenderloin, cut in 1/2" cubes
2-3 tbsp. vegetable oil (more if necessary)
1/2 c. onion, diced
1 lb. fresh broccoli, cut in flowerettes
1/2 c. chicken broth
2 tbsp. soy sauce (or lite soy)
1 tsp. cornstarch
4 med. fresh tomatoes, cut in wedges

Brown tenderloin cubes in hot oil in wok or skillet on all sides; set aside. Drain on paper towel. Cook onion until tender; remove. Add to beef. Set aside.

Add broccoli (along with more oil if necessary). Stir fry until partially tender. Combine broth, soy sauce and cornstarch in small bowl. Add reserved beef and onions to broccoli; pour broth mixture over all. Stir to mix. Lower heat to simmer; simmer 5 minutes, covered. Add tomato wedges; gently mix with other ingredients. Cook until tomatoes are just heated through. Serve on a bed of rice. Yield: 4 servings.