Beef with Broccoli

1 & 1/2 Cups Broccoli, Cut into Florets
1/2 Lb Fresh Mushrooms, Sliced
1 Onion, Small, Cut into Slices
1/2 Lb Beef, Thinly Sliced
2 Tbsp Corn Starch
2 Tbsp Soy Sauce
3 Tbsp Peanut Oil
1/2 Tsp Salt (optional)
2 Tbsp White Wine
2 Tbsp Sherry Wine
1/3 Cup Beef Broth or Water
2 Tbsp Chili Oil
Hot Cooked Rice
Cut Broccoli, wash and drain
Thinly slice beef and marinate with soy sauce and chili oil, let stand in a closed container until ready to cook
Mix wine and corn starch together
Heat wok till hot and add peanut oil
Stir-fry beef for 2 min or until it loses it pinkness
Remove from wok leaving juices behind
Add broccoli, mushrooms and onions to wok and stir-fry 1 min.
Add beef broth and salt
Cover and steam 4 to 5 min., cook 2 more min. uncovered
Return beef to wok and heat through
Add wine mixture and cook until thickened
Serve over hot rice
Bouillon can be substituted for broth but leave out salt