Ingredients

12 ounces boneless beef top sirloin steak or top round
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon dried thyme crushed
1/4 teaspoon black pepper
1/4 cayenne pepper
2/3 cup beef broth
2 tablespoons tomato paste
2 teaspoons cornstarch
1 cup carrot, baby bias sliced
1 cup sliced fresh mushrooms
2 green onion bias-sliced
1/2 head napa cabbage
1 medium onion sliced
1 cup bean sprouts
2 cups snow peas
1 clove garlic minced
1 can (12 oz) water chestnuts
1 tablespoon sesame oil
2 cups hot cooked rice
Instructions

Cut meat across the grain into thin bite-size strips.

In a smal bowl stir together paprika, garlic powder, thyme, black pepper, cayenne pepper, beef broth, tomato paste and cornstarch. Mix well and then set aside.

Add the sesame oil and garlic to the wok and brown the garlic.

Add the vegetables and stir fry for 3 minutes.

Add the beef and the beef broth mixture and stir fry until the beef is thoroughly cooked.

Serve over rice.