1 1/2 lb. boneless sirloin steak
1/4 c. teriyaki sauce
1/4 c. water
2 tbsp. brown sugar
2 tbsp. Worcestershire sauce
1/2 tsp. minced fresh garlic
1 tbsp. vegetable oil
1 1/2 c. diagonally sliced carrots
1 1/2 c. diagonally sliced celery
1 c. chopped onion
1 tbsp. vegetable oil
1 tbsp. cornstarch
1 c. hot cooked rice

Partially freeze steaks; slice diagonally across grain into 3 x 1/4 inch strips. Combine the next 5 ingredients in a large bowl. Add meat; cover and marinate in the refrigerator 4-6 hours, stirring occasionally.

Pour 1 tablespoon oil around the top of the preheated wok, coating sides; heat at medium high (325 degrees) for 2 minutes. Add vegetables and stir-fry 4 minutes; remove from wok.

Pour 1 tablespoon oil around top of the wok. Remove steak from the marinade, reserving marinade; add steak to the wok. Stir-fry until browned. Combine cornstarch and reserved marinade, stirring well; stir mixture into beef. Cook, stirring constantly, until thickened. Combine vegetables and rice; place on serving dish. Spoon meat mixture over rice. Yield: 6 servings.