Beef & Vegetable Stir-fry

1 lb beef top round steak
1 1/2 cups broccoli, cut into one-inch pieces
1 tsp cornstarch
1/2 tsp sugar
2 Tbsp soy sauce
2 Tbsp dry sherry
2 Tbsp cooking oil
1 medium onion, cut into thin wedges
1 cup frozen peas, thawed
1/2 cup water chestnuts, drained and thinly sliced
1/2 cup bamboo shoots, halved lengthwise (optional)
Deep fried rice sticks or hot cooked rice.

1. Partially freeze beef; slice very thinly across the grain into bite-size strips. Cook broccoli and carrots, covered, in boiling salted water for 2 minutes; drain. Mix cornstarch, salt and sugar; blend in soy sauce and sherry. Set aside.

2. Add cooking oil; preheat wok over high heat. Stir-fry broccoli, carrots, and onion in hot oil for 2 minutes or till crisp-tender. Remove from wok. (Add more oil if necessary.) Add half the beef to hot wok; stir-fry 2 to 3 minutes or till browned. Remove beef. Stir-fry remaining beef 2 to 3 minutes. Return all meat to wok. Add peas, water chestnuts,and bamboo shoots. Stir soy mixture; stir into wok. Cook and stir till thickened and bubbly. Return broccoli, carrots, and onion to wok; cover and cook 1 minute more.

Serve atop deep fried rice sticks or with rice.

* South Beach phase 2/3 if you use brown rice and avoid water chestnuts and bamboo shoots.

Recipe from: BH&G Best Wok Recipes