Beef And Shrimp Stir-Fry

• 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

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

beef broth, chicken broth, green onions, soy sauce, bay leaf, black peppercorns, thyme, oregano, cornstarch, water, shrimp, olive oil, beef tenderloin, fresh broccoli flowerets, zucchini, sweet red pepper, snow peas, mushrooms, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=314200 (may not work)