1 lb. boneless flank steak
1 tbsp. cornstarch
1 1/2 tsp. sugar
1/2 c. water
1/4 c. soy sauce
2 tbsp. oyster-flavored sauce
1 med. onion
Vegetable cooking spray
3 celery stalks, sliced diagonally
1/2 lb. fresh mushrooms, sliced
1/2 c. water chestnuts, sliced
1/2 lb. fresh snow peas
3 c. hot cooked rice

Trim excess fat from steak. Partially freeze steak; slice across grain into 2 x 1/4 inch strips. Set aside.

Combine cornstarch, sugar, water, soy sauce, and oyster sauce; set aside.

Peel onion and cut into 1/4 inch slices; cut each slice into quarters. Set aside.

Coat wok or skillet well with cooking spray; allow to heat at medium high, 325 degrees, for 2 minutes. Add steak, and stir-fry about 3 minutes. Remove meat from wok, reserving pan drippings; set aside.

Place onion, celery, mushrooms, and water chestnuts in wok; stir-fry 2 to 3 minutes. Add meat and snow peas to wok; cover and reduce heat to medium, 275 degrees. Simmer 2 to 3 minutes.

Stir in soy sauce mixture. Cook on medium high, 325 degrees, stirring constantly, until thickened and bubbly. Serve over rice.