2 tbsp. cornstarch
2 tsp. sugar
6 tbsp. soy sauce
1/4 c. white wine, apple juice or water
1 lb. boneless round steak, cut in thin strips
3 c. broccoli florets
2 medium carrot, thinly sliced
1 (6 oz.) pkg. frozen pea pods, thawed
2 tbsp. chopped onion
2 tbsp. vegetable oil, divided
1 (8 oz.) can sliced water chestnuts (undrained)
hot cooked rice

In a bowl, combine cornstarch, sugar, soy sauce, wine and apple juice or water until smooth. Add beef and toss to coat; set aside.

In a large skillet, stir-fry broccoli, carrots, pea pods and onion in 1 tablespoon oil for 1 minute. Stir in water chestnuts. Cover and simmer for 4 minutes. Remove and keep warm.

In the same skillet, stir-fry beef in remaining oil until meat reaches desired doneness. Return vegetables to pan; toss. Serve over rice.