Beef and Vegetable Stir Fry

1 pound beef tenderloin, partially frozen
2 onions, thinly sliced
3 green onions, sliced into 1-inch pieces
6 large mushrooms, thinly sliced
½ small head of cabbage, shredded
3 Tablespoons peanut oil

2 cups beef broth
1 Tablespoon sugar
½ cup soy sauce
3 Tablespoons cornstarch

Cut the tenderloin into strips, 1/8-inch thick. Set aside.

In a small bowl, mix all ingredients for sauce, stirring well. Set aside.

Heat 1 Tablespoon oil in a wok over high heat. Add vegetables and stir fry 2 to 3 minutes. Remove from pan. Add remaining 2 Tablespoons oil to wok. Add tenderloin and stir fry 2 to 3 minutes or until done. Return vegetables to wok. Pour sauce over mixture; heat to bubbling, stirring constantly. Serve at once over hot rice. Yield: 4 servings.

Note: This can be made with chicken as well. Substitute chicken for the tenderloin; substitute chicken broth for the beef broth.