Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  boneless beef sirloin or top round steak -- 3/4 inch
                        thick
  2        tablespoons  cornstarch
  1                can  clear beef broth -- 14 1/2 ounces
  2        tablespoons  soy sauce
  2        tablespoons  vegetable oil
  5               cups  cut-up fresh vegetables*
  1           teaspoon  ground ginger
     1/4      teaspoon  garlic powder or
  2             cloves  garlic -- minced
  4               cups  hot cooked rice

Preparation:

Slice beef, across the grain, into thin strips; set aside.** In small bowl, stir together cornstarch, broth and soy sauce until smooth; set aside. In 10-inch skillet or wok over medium-high heat, in 1 tablespoon hot oil, stir-fry half the beef until browned. Remove; set aside. Repeat with remaining beef. Reduce heat to medium. In same skillet, in remaining 1 tablespoon hot oil, stir-fry vegetables, ginger and garlic until vegetables are tender-crisp. Stir in reserved cornstarch mixture. Cook until mixture boils and thickens, stirring constantly. Return beef to skillet. Heat through, stirring occasionally. Serve over rice. garnish with sage leaves and kumquat slices, if desired. *For vegetables: Use green pepper, carrot, mushrooms, celery and onion. **To make slicing easier, freeze beef for 1 hour. Slice beef, across the grain, into thin strips.

Nutritional Information:

324 Calories (kcal); 7g Total Fat; (20% calories from fat); 6g Protein; 57g Carbohydrate; 0mg Cholesterol; 519mg Sodium