1/4 c. sodium-reduced soy sauce
1 tbsp. sugar
2 tbsp. dry sherry
1 tbsp. peanut oil
1 tsp. ground ginger
2 cloves garlic, minced
1 lb. flank steak or sirloin steak
2 tbsp. peanut oil
1 med. size onion, cut into wedges
1 sm. bunch broccoli, cut into 2 inch pieces
1 (8 oz.) can sliced water chestnuts, drained
1/2 c. roasted peanuts
1 tbsp. cornstarch
1/2 c. cold water
2 c. warm cooked brown rice

In large bowl, mix together marinade ingredients; add meat. Stir to coat evenly. Cover; marinate in refrigerator at least 30 minutes. Drain meat, reserving marinade. In large skillet, heat oil until it ripples. Add meat, stir-fry 2 minutes; stir in marinade. Add onion, broccoli and water chestnuts; stir-fry 4 minutes. Add nuts.

In small bowl, blend cornstarch and cold water; stir into beef mixture. Cook, stirring constantly, until sauce is thickened. Serve over warm cooked rice.