1 lb. beef tenderloin, cut in 1/2 inch cubes
2 or 3 tbsp. oil
1/2 c. onion, diced
1 lb. fresh broccoli, cut in flowerettes
1/2 c. chicken broth
2 tbsp. soy sauce
1 tsp. cornstarch
4 med. fresh tomatoes cut in wedges

Brown meat in oil in wok or skillet. Remove. Drain on paper towels cook onion in oil until tender; remove. Add to beef. Set aside add broccoli (add more oil if necessary). Stir fry until broccoli is partially tender. Combine broth, soy sauce and cornstarch in small bowl.

Add reserved beef and onions to broccoli, pour broth over all. Stir to mix. Lower heat to simmer 5 minutes. Covered. Add wedges gently mix with other ingredients. Cook until tomatoes are heated through. Serve on bed of rice.

Yield: 4 servings. Options: Add any vegetables carrots, celery, etc.