1/8 c. cooking oil
1 lb. round steak, cut into 1/8 in. strips (easier to cut when partially frozen)
1 med. onion
1 green pepper
1 carrot
1 celery stalk
1 c. broccoli
1 c. cauliflower
3 tbsp. cornstarch (or 6 tbsp. flour) dissolved in 1 1/2 c. cold water and 6 tbsp. soy sauce
3 tsp. sugar
3 tsp. garlic spice
1 tsp. black pepper

Slice all vegetables and set aside. Preheat oil in wok or electric skillet at 325 degrees. Add meat and brown quickly, stirring constantly. Remove meat and throw vegetables in wok or skillet to stir fry. Again, stir constantly. Remove vegetables after 2 to 3 minutes. (They should be barely cooked). Add cornstarch mixture to wok and stirring constantly, add sugar, garlic and pepper. When sauce is thickened and clear, add cooked vegetables and meat and heat through 2 minutes. Serve over hot rice. 4 to 6 servings.