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

Trim excess fat from steak. Slice across grain into 2 x 1/4 inch strips. Set aside. Combine water, cornstarch, sugar, soy sauce, set aside. Peel onion, and cut into 1/4 inch slices. 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. Place onion, celery, mushrooms, and water chestnuts in wok; stir-fry 2-3 minutes. Add meat and snow peas; cover and reduce heat to medium (275 degrees). Simmer 2-3 minutes. Stir in soy sauce mixture. Cook on medium high (325 degrees), stirring constantly, until thickened and bubbly. Serve over rice. Serves 6.