Sear 3/4 to 1 pound stew beef or chuck steak in oil. Add 2 large cloves of garlic, chopped. Simmer in enough strong tarragon vinegar to flavor meat (or plain vinegar and tarragon leaves) with enough water to meat won't stick. Cook in covered fry pan or wok until meat is tender.

Add 1/2 green pepper, 2 medium-large onions, 1 large carrot (julienned) and raw broccoli (a few handfuls - cut up).

Optional: A small can of bamboo shoots or any other Chinese vegetable may be added. Serve with Brown Sauce and browned rice.

BROWN SAUCE WITH MUSHROOMS:

Melt 2 tablespoons butter in a saucepan. Combine 2 teaspoons sugar and 4 teaspoons cornstarch. Blend into butter. Add 1 cup liquid (water, beef, or chicken broth, pan drippings or mushroom water may be used. If using canned mushrooms - add water to equal 1 cup.) Add 3 tablespoons soy sauce. Cook, stirring constantly until thick and bubbly. Add mushrooms. (If using fresh mushrooms, cook down in butter).