1 lb. beef, sliced 1/8 to 1/4-inch thick
2 to 2 1/2 cups broccol1 flowerets
butter
olive oil
1/2 cup carrots, thin diagonal cut
1/4 cup onion, chopped
1/4 cup bell pepper, chopped or thin short strips
1/4 cup celery
1 clove garlic, minced
6 tbsp. soy sauce, divided
1/4 tsp. ground black pepper
1/2 cup beef broth
1 tbsp. sugar
1 tbsp. cornstarch
1/4 cup sliced water chestnuts, for garnish

Steam broccoli over boiling water until stems are tender (about 20 minutes).

Meanwhile... In a wok, melt butter and a small amount of oil on medium heat. Add carrots and cook for 3 minutes. Add all remaining vegetables except broccoli. Add garlic, 3 tablespoons soy sauce, pepper. Cook until slightly under cooked. Drain and set aside. Discard liquid.

Add beef broth to wok. Add beef, remaining 3 tablespoons soy sauce, sugar, cornstarch and simmer for 3 minutes. Add all (except broccoli) vegetables to wok and simmer for 2 minutes. Finally, stir in broccoli and lower heat to warm until after serving and off. Cover.

Serve over your favorite rice with sliced water chestnuts for garnish.

Submitted by: Den