2 lbs. broccoli
2 lbs. beef round or chuck
1/4 c. oil
2 cloves garlic, minced
3 c. hot chicken broth
4 tsp. cornstarch
1/4 c. cold water
3 tbsp. soy sauce (Kikkoman is the best)
2 tsp. salt
2 cans bean sprouts, drained & rinsed

Cut broccoli into pieces about 2 1/2" long and 1/4" thick; set aside. Slice beef very thin and cut diagonally into 4" x 1/2" strips; set aside.

Heat 1 tablespoon oil with garlic in wok. Add half the beef and stir-fry until evenly browned. Remove cooked meat and stir-fry the remaining beef, adding more oil if necessary.

Pour 1 tablespoon oil in wok. Add half the broccoli and stir-fry over high heat 1/2 minute. Remove cooked broccoli and stir-fry the remaining broccoli for 1/2 minute. Place all the broccoli in the wok. cover and cook 3 minutes. Remove from wok and keep warm.

In wok blend broth, cornstarch, cold water, soy sauce and salt. Bring to a boil, stirring constantly; cook until mixture thickens.

Add bean sprouts, broccoli and beef. Toss to mix, heat thoroughly and serve over hot fluffy rice.