12 oz. boneless beef top sirloin steak or top round steak
1/4 tsp. dried thyme, crushed
1/4 tsp. black pepper
1/8 to 1/4 tsp. ground red pepper
2 tbsp. tomato paste
Nonstick spray coating
1 med. carrot, bias sliced
2 c. fresh mushrooms, sliced
1 (8 oz.) pkg. frozen baby corn, thawed
Hot cooked rice
1 tsp. paprika
1/2 tsp. garlic powder
1/8 tsp. salt
2/3 c. beef broth
2 tsp. cornstarch
2 c. broccoli flowerets
1/2 c. bias sliced green onions
2 tbsp. beef broth

Trim separable fat from beef; partially freeze meat. Cut meat across the grain into thin bite-size strips. In a medium bowl stir together paprika, garlic powder, thyme, black pepper, salt, and red pepper. Add steak strips; toss to coat well. In a small bowl stir together the 2/3 cup beef broth, tomato paste, and cornstarch. Set aside. Spray a cool wok or 12 inch skillet with nonstick coating. Preheat wok or skillet over medium heat. Stir-fry broccoli and carrot for 3 minutes. Add mushrooms and onions. Stir-fry 2 minutes more. Add corn; stir-fry for 2 minutes more. Remove vegetables from wok. Carefully add the 2 tablespoons broth to wok. Add meat; stir-fry for 2 to 3 minutes. Push meat from center of wok. Stir broth-cornstarch mixture; add to center of wok. Cook and stir until thickened and bubbly. Return vegetables to wok. Heat through. Serve over rice. Makes 4 servings.