Beef & Brocolli

3/4 lb. beef, sliced in thin strips

Medium head of broccoli

Handfull of snow peas (optional)

2 tsp. cornstarch

1/4 cup soy sauce

1 cup chicken stock

2 T vegetable oil

2 tsp. garlic, crushed

1 cup onions, sliced

Salt and pepper to taste

1/2 cup cashew nuts (optional)

Steamed white rice

Cut beef into strips.  Slice onion.  Cut broccoli into florets.  Mix cornstarch and soy sauce and set aside.  

Heat oil in wok until very hot.  Add beef and saute quickly, keeping it moving, just until browned (about 2 minutes - don't overcook!).  Remove beef from wok and set aside. 

Add a little more oil to wok if necessary.  Add garlic, onion, broccoli, stirring constantly (Note: I like to steam my broccoli just a bit beforehand so it is more tender and not too raw).  Add chicken stock, bring quickly to a boil.  Cook 3 minutes, then add snow peas, stirring constantly, for another couple minutes.  Broccoli should be tender and snow peas bright green.  

Add soy sauce to mixture, mix thoroughly, and stir until thickened.  Return beef to wok and heat through.  Turn into a serving dish, stir in cashews, and serve immediately.  Serve over rice.