Beef Stirfry

Ingredients

1 lb thinly sliced flank steak
1 large carrot
1 large red onion

Sauce 

1/2 cup soy sauce
1/2 cup beef stock
1/4 cup Worcestershire sauce
1/8 t chili powder
1 T sugar
2 T cornstarch

Slice carrots into thin sticks.
Roughly chop one onion.
Saute over medium heat with a tablespoon of vegetable oil.

Slice steak into thin strips about a 1/4 inch wide and about an inch long. Once vegetables are completely cooked through add steak and cook until steak is cooked through

In a bowl combine wet ingredients, whisk in sugar, chili and cornstarch

Poor over contents in skillet bring to a boil and cook until sauce thickens. Serve over a bed of rice. 

Serves four.