1 1/2 lbs. beef tenderloin (boneless)
1/4 c. brown sugar, firmly packed
1/4 c. water
1/4 c. soy sauce
2 tbsp. Worcestershire sauce
1/2 tsp. garlic, minced
1 tbsp. vegetable oil
1 1/2 c. carrots, diagonally sliced
1 1/2 c. celery, diagonally sliced
1 tbsp. vegetable oil
1 tbsp. cornstarch
1 c. rice, cooked
1 c. cauliflower flowerets
1 c. squash, sliced

Have butcher cut tenderloin in 1/4-inch strips. Combine next 5 ingredients, mixing well. Pour into shallow dish. Add steak; cover and marinate 4 to 6 hours in refrigerator, stirring occasionally.

Pour 1 tablespoon oil around top of preheated wok, coating sides; allow to heat at medium-high (325 degrees) for 2 minutes. Add carrots, celery, onion, cauliflower and squash; stir-fry 4 minutes. Remove vegetables from wok and set aside.

Add 1 tablespoon oil to wok. Drain steak, reserving marinade. Add steak to wok; stir-fry 2 to 3 minutes or just until browned. Combine cornstarch and marinade, mixing well. Stir into steak. Cook, stirring constantly, until thickened.

Combine vegetables and rice, tossing gently; place on serving dish. Spoon steak over rice. Yield: 6 servings.