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

Trim fat from beef. Partially freeze meat. Cut meat into thin bite size strips.

In bowl, mix paprika, garlic powder, thyme, peppers and salt. Add meat, toss to coat well.

In small bowl stir 2/3 cup broth, tomato paste and cornstarch. Set aside.

In heated wok or 12 inch skillet, stir fry broccoli and carrots, then add mushrooms and onions, last add corn. Stir fry 2 more minutes. Remove vegetables. Carefully add 2 tablespoons broth to wok then the meat. Stir fry 2-3 minutes. Stir in cornstarch mixture. Cook and stir until thickened and bubbly. Return vegetables to wok. Heat through. Serve over rice. Makes 4 servings.