Beef And Shrimp Stir-Fry - cooking recipe

Ingredients

1 c. beef broth
1 c. chicken broth
1 Tbsp. chopped green onions
1 Tbsp. soy sauce
1 bay leaf
3 black peppercorns
1/2 tsp. dried thyme
1/8 tsp. dried oregano
1 Tbsp. cornstarch
1 1/2 Tbsp. water
1/2 lb. unpeeled, medium size shrimp
1 Tbsp. olive oil
1/2 lb. beef tenderloin, cut into 1-inch strips
3/4 c. fresh broccoli flowerets
1/2 c. sliced zucchini
1/2 sweet red pepper, cut into thin strips
1/2 c. snow peas
1/2 c. sliced fresh mushrooms
hot cooked rice

Preparation

Combine first 8 ingredients in a medium saucepan and bring to a boil; reduce heat, and simmer 30 minutes.
Remove from heat and pour liquid through a wire mesh strainer into a 2-cup liquid measuring cup, discarding solids.
Return broth mixture to saucepan.
Combine cornstarch and water, stirring until smooth; stir into broth mixture and bring to a boil.
Cook 1 minute; remove from heat.
Set broth mixture aside.
Peel and devein shrimp; set aside.
Heat olive oil in a cast-iron wok 10 to 15 minutes or until hot.
Add shrimp, beef and broccoli; cook 1 to 2 minutes, stirring constantly.
Add zucchini and remaining vegetables; cook 2 minutes, stirring constantly.
Add broth mixture and cook until thoroughly heated.
Serve over rice.
Yields 4 servings.