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DIRECTIONS

Skim the fat from the beef broth. Bring 1-1/2 cups water and 1 cup of the broth to a boil in a 2-quart saucepan. Meanwhile, begin steps 2 and 3. When the water boils, add the rice, cover the pan, and remove from the heat until ready to serve.
If the beef is frozen, run it under hot water so you can remove any packaging. Place the beef on a microwave-safe plate and microwave 2 minutes, uncovered, on high, to begin defrosting.
Heat the vegetable oil in a 12-inch nonstick skillet over medium heat. Peel the onion and cut it lengthwise in half, then cut each half into 4 pieces. Add the onion to the skillet and cook 2 minutes, stirring occasionally. While the onion cooks, drain the water chestnuts.
Cut the carrots in half lengthwise and add them to the skillet. Add the mushrooms. Cut the beef (fresh or partially defrosted) into thin strips, then raise the heat to medium-high and add the beef to the skillet. Stir-fry 3 minutes. Add the drained water chestnuts, broccoli, sherry (if using), garlic, ginger, and soy sauce, and stir-fry 2 minutes more.
Add 1/2 cup of the remaining broth to the skillet. Combine the remaining 1/4 cup broth with the cornstarch in a small container that has a lid and shake well until the lumps disappear. Add the mixture to the skillet along with the sesame oil. Stir and cook until the liquid thickens slightly, about 3 minutes. Serve over a bed of the rice.