Directions:

Combine beef broth, chicken broth, onion, soy sauce, bay leaf, thyme and oregano in a medium saucepan, and bring to a boil; reduce heat and simmer 30 minutes. Remove from heat and pour liquid through a wire mesh strainer into a 2 cup liquid measuring cup, discarding solids. Return broth mixture to saucepan.

Combine cornstarch and water, stirring until smooth; stir into broth mixture, and bring to a boil. Cook 1 minute; remove from heat. Set broth mixture aside.

Heat olive oil in a cast-iron wok 10 to 15 minutes or until hot. Add shrimp, beef and broccoli; cook 1 to 2 minutes, stirring constantly.

Add bell pepper and mushrooms; cook 2 minutes, stirring constantly. Add broth mixture and cook until thoroughly heated. Serve over hot cooked rice if desired.