BEEF AND SHRIMP STIR-FRY

1 cup beef broth

1 cup chicken broth

1 tblsp chopped green onions

1 tblsp soy sauce

1 bay leaf

3 black peppercorns

½ tsp dried thyme

⅛ tsp dried oregano

1 tblsp cornstarch

1 ½ tblsp water

½ pound medium size fresh shrimp

1 tblsp olive oil

½ pound beef, cut into 1-inch strips

¾ cup broccoli flowerets

½ cup sliced zucchini

½ sweet red pepper, cut into thin strips

½ cup snow peas

½ cup sliced mushrooms

Hot cooked rice

Combine first 8 ingredients in a medium saucepan, bring to a boil; reduce heat and simmer 30 minutes.  Remove from heat and pour though a strainer into a 2 cup measuring jug, discarding solids.  Return broth mixture to saucepan.  Combine cornstarch and water, stirring until smooth; stir into broth and bring to a boil.  Cook 1 minute; remove from heat.

Peel and devein shrimp; heat oil in a wok until hot.  Add shrimp, beef and broccoli; cook, stirring constantly for 2 minutes.  Add broth mixture and cook until thoroughly heated.  Serve over rice.