1 lb. lean beef, round or sirloin
1/2 tsp. salt
1/8 tsp. pepper
1/4 c. peanut oil or vegetable oil
1 lb. fresh broccoli
1 c. carrots, sliced
2 c. chicken broth
1/2 tsp. ground ginger (optional)
2 tbsp. soy sauce
2 tbsp. sherry wine (optional)
Cornstarch and water to thicken to desired consistency

Combine chicken broth, ginger, soy sauce, sherry. Cut beef into thin strips. Season with salt and pepper. Cut broccoli into flowerets about 2 inches long and slice stalk diagonally into half inch slices. Peel and slice carrots into 1/4 inch slices.

Preheat wok or skillet over high heat. Add oil. (Peanut will be a distinctly different taste). Heat for two minutes. Add beef. Stir fry for 3-5 minutes. Add carrots, stir fry 3 minutes, then add broccoli and stir fry 3- 5 minutes more. Add chicken broth mixture. Combine cornstarch and water and blend into beef and vegetables. Bring to boil until desired consistency. Serve over white rice. Serves 4-6.