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From the Kitchen of: Sylvia Andrew
| 3/4 | lb. | Top Round Beef Steak |
| 2 | c. | Broccoli Florets |
| 2 | med. | Carrots, bias cut |
| 1 | tsp. | Cornstarch |
| 1/2 | tsp. | Salt |
| 2 | Tbsp. | Soy Sauce |
| 2 | Tbsp. | Dry Sherry |
| 2 | Tbsp. | Cooking Oil |
Partially freeze beef. Slice thinly across grain into bite size pieces (strips) Cook broccoli and carrots covered in boiling water 2 minutes; drain. Mix cornstarch, sugar and salt; stir in soy sauce and sherry. Set aside. Preheat wok over high heat; add 1 tbsp. of the oil. Stir fry broccoli carrots and onion in hot oil over high heat about 3 minutes or till crisp-tender. Remove vegetables Add remaining 1 tbsp. oil. Add beef to wok; stir fry 2-3 minutes or till tender and browned. Stir in broccoli, carrots and onions; cover and cook 1 minute more. Serve immediately. Makes 4 servings.