1 tbsp. cornstarch
1/4 c. light or dark corn syrup
2 tbsp. soy sauce
2 tbsp. dry sherry
1 lb. boneless beef, cut in thin strips
5 tbsp. corn oil
1/4 c. sliced onion
1 clove garlic, minced
1/4 tsp. crushed dried red pepper
1/2 c. sliced mushrooms
1/2 c. thin carrot strips
2 c. broccoli flowerets & sliced stems
8 oz. can water chestnuts, sliced & drained
1/2 c. beef broth

In bowl stir together first 4 ingredients until smooth. Add beef; toss to coat. Cover and refrigerate for 4 hours or overnight. Drain; reserve marinade.

In large skillet or wok heat 2 tablespoons of the oil over medium heat. Add onion, garlic and red pepper. Stir-fry 2 minutes. Remove with slotted spoon to large bowl. Add mushrooms to skillet. Stir fry 1 minute. Remove. Add 2 tablespoons oil. Add carrots, broccoli and water chestnuts. Stir fry 2 minutes or until tender crisp. Remove and add 1 tablespoon oil. Add beef. Stir fry 3 minutes or until lightly browned. Add broth and reserved marinade. Stirring constantly, bring to boil over medium heat and boil 1 minute. Add vegetables, cook 2 to 3 minutes or until heated. If desired, serve over rice. Serves 4 to 6.