Ingredients

• 1 c lean, tender beef, sliced in narrow strips
• 1 T cornstarch
• 1 T soy sauce (low sodium)
• 1 T oil
• 1/4 tsp salt
• 1 garlic clove, finely chopped clove
• 2 c broccoli stalks, thinly sliced across grain
• 1 c sliced mushrooms
• 1/3 c beef soup stock

Directions

1. Toss beef in cornstarch and soy mixture.
2. Stir-fry salt and garlic in oil and add beef.
3. The cornstarch, soy and beef juices will form a thin coating on the bottom of wok.
4. This dissolves when you add soup stock and forms the familiar glaze which is usually added at the last minute.
   1 Stir-fry beef to well, medium, rare degree you prefer and remove.
5. In the same wok, bring broccoli and mushrooms to boil with salt and stock.
6. Cover wok, reduce heat and cook for about 4 minutes.
7. Return beef to wok and cook briefly with cover removed.
8. Serve at once.

By Pat Derezinski