15 oz. lean sirloin steak (partially frozen to be able to cut into strips)
1 tbsp.brown sugar
1 1/2 c. soy sauce
1 chicken bouillon cube, dissolved in 1/2 c. water
1 clove garlic
1/4 tsp. ginger
Salt and pepper
2 tsp. peanut or sesame oil
1 c. celery, sliced
1 lg. onion, sliced
2 c. mushrooms, sliced
2 c. bean sprouts
1 c. green peppers
2 c. carrots, sliced thin
2 c. cabbage, chopped

Mix brown sugar, soy sauce, chicken bouillon, garlic and ginger, salt and pepper. Marinate steak slices at least 2 hours. Turn occasionally. Drain marinade off meat and reserve until later. Broil steak for 4 minutes on each side. Heat oil in a large skillet or wok and spray with non-stick cooking spray. Saute vegetables in following order: carrots, celery, then add after 1-2 minutes, onion, green pepper, mushrooms, then after 3 minutes add your meat and reserved marinade.

Cook additional 5 minutes. Add your cabbage and cook 2 more minutes. Your vegetables should be crisp-tender. Add 1 tablespoon cornstarch mixed with 1/8 cup water to marinade sauce to thicken. Cook 1 minute. Then immediately serve over rice. Optional - top with chow mein noodles.