1 lb. lean beef, thinly sliced
1/2 c. soy sauce
1/4 c. sherry or cooking wine
1 c. onions, sliced
1 c. celery, sliced diagonally
1 c. broccoli, sliced
1 pkg. hot stir fry mix
12 lg. mushrooms, sliced
1/4 c. vegetable oil
2 sm. garlic cloves, minced
1 tbsp. cornstarch
1 med. tomato, chopped for garnish
1 1/2 c. water
Water chestnuts (opt.)

Toss beef in bowl with soy sauce and sherry. Cover and marinate for 30 minutes. Prepare vegetables; set aside. Heat oil in wok, or wide frying pan. Add garlic and saute over high heat. Add drained beef (reserve marinade). Stir fry until meat is brown. Add onions, celery, broccoli and mushrooms. Cover and steam about 5 minutes. Mix water, cornstarch, stir fry mix and marinate in small bowl; pour into pan. Heat to boiling. Cook until thickened. Serve over rice. Garnish with tomato.