Pkg. of beef for stir fry
Water chestnuts, drained
4 carrots
4 celery stalks
Soy sauce
Worcestershire sauce
1/2 c. peanut oil
Rice

Cut beef strips into 1 inch long bite-size pieces. (They are much easier to cut while still frozen.) Place beef in plastic or glass bowl and COVER with soy sauce. Add a few dashes of Worcestershire sauce. Let marinate in refrigerator for 2 hours. Chop celery, carrots and water chestnuts and place in large bowl. (You may add other chopped vegetables as you wish.)

Heat 1/2 cup peanut oil in wok or skillet, once hot, add drained beef and brown well. Add vegetables and mix well. You may add more soy sauce at this time to ensure the flavor is absorbed by the vegetables. Cook covered on medium for 10 to 15 minutes. Serve over rice. Yields 4 to 6 servings.