Instructions: This is a delicious and versitile recipe. If chicken is used instead of beef, substitute chicken broth instead of beef broth. For vegetarians, use eggplant slices instead of meat, and use vegetable broth.

Trim fat and cut meat across the grain into strips about 1/4" thick, 1" wide, and 3" long. Peel and slice onions; wipe mushrooms clean with damp paper towel and slice lengthwise. Seed peppers and cut into strips; trim the zucchini and cut into 3" sticks. Heat oil in wok or large skillet [MW: browning dish]; stir toss meat strips to brown on both sides (1 or 2 minutes). Push to side of pan; add onions and mushrooms; stir each to glaze. Add pepper strips, zucchini; cook about 3 minutes, tossing occasionally. Add worcestershire sauce which has been stirred with cornstarch; then add catsup, crushed red pepper (if desired) and beef broth. Bring to a boil; add shrimp. Cover and cook until shrimp are pink and hot through (1 to 4 minutes). Stir lightly and serve.

Makes 4 servings.

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