BEEF STIR FRY

1 tablespoon cornstarch,
1 tablespoon soy sauce,
1 tablespoon sherry,
3 tablespoons olive oil,
1/3 pound lean beef,
1 clove minced garlic,
2 tablespoons minced onion,
1/2 cup chopped broccoli,
1/2 cup sliced chestnuts,
1/2 cup chopped red pepper,
1/2 cup sliced mushrooms and
1/2 cup chicken broth.

Slice the beef thin across the grain.

Combine cornstarch, soy sauce and sherry in a bowl or zip bag. Add beef and toss to coat. Let stand for at least 15 minutes, stirring several times.

Heat 1 1/2 tablespoons of the olive oil in a wok or heavy skillet. Add the beef and stir fry about 2 minutes or until no longer pink. Remove the beef from wok and set aside.

Add remaining oil to wok. Add garlic and onion and stir-fry for about 30 seconds. Add vegetables and coat with oil and stir-fry to heat.

Add broth and cook until vegetables are nearly tender and broth is nearly reduced.

Return beef to wok and stir-fry for 2 more minutes until broth is reduced. Spoon over rice and serve.

Servings: 2-3