14 oz. flank steak
4 tsp. soy sauce
2 garlic cloves, finely chopped
1/4 c. beef broth
1 head broccoli, separated into stalks and flowerets
2 carrots, pared and cut into thin strips and sliced thinly
1 large onion, cut into eighths

Cut steak into thin strips; combine with soy sauce, garlic and 2 tablespoons of broth. Marinate while preparing the vegetables. Cut and wash broccoli flowerets. I don't use the large stalk part of the broccoli but if you do use them, you need to peel them and cut crosswise into 1/4-inch slices. Wash, peel and cut carrots into strips or slice thinly crosswise. Cut onion.

Heat a little oil in a skillet or wok over medium heat. Add beef with soy mixture; stir-fry 3 to 5 minutes until beef is almost cooked through. Remove with slotted spoon to platter, leaving any liquid in the pan. Add broccoli, carrot and onion. Add remaining broth. Cover; cook about 5 minutes. Add beef; stir-fry 2 to 3 minutes or until cooked through. Serve. Serves 4.