And somewhat healthy too...
1 tbsp. cornstarch
2 tbsp. low sodium soy sauce
1 lb. beef stir fry
5 tbsp. oil
½ c. beef broth
¼ c. onion, chopped
1 clove garlic, minced
½ c. carrot strips
2 c. broccoli flowerets
¼ tsp. red pepper, crushed, dried
In bowl stir cornstarch and soy sauce. Add beef to coat.
Cover and refrigerate 4 hours or overnight. Drain, reserve marinade.
In large skillet or wok, heat 2 tablespoons oil over medium high 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 to bowl. Add 2 tablespoons oil. Add carrots and broccoli.
Stir fry 2 minutes or until tender crisp. Remove to bowl. Add 1 tablespoon oil. Add beef. Stir fry 3 minutes or until lightly browned.
Add broth and reserved marinade. Stir constantly bring to boil over medium heat and boil 1 minute.
Add vegetables. Cook 2-3 minutes until heated. Serve over rice.