1 1/2 lb. round steak
3 tbsp. vegetable oil
1 to 2 lg. onion
1/2 lb. sliced fresh mushrooms
1 lb. pea pods
1 can sliced water chestnuts
2 stalks celery
1 bunch of broccoli
1/3 c. soy sauce
1 c. water (cold)
1/8 tsp. garlic powder
1/4 tsp. ground ginger
1 tsp. sugar
1 tsp. cornstarch
Rice

Trim and cut steak into small, thin strips. Clean and prepare vegetables. Cut celery diagonally, onion into wedges and cut off broccoli flowerettes. Heat wok or extra large skillet and brown beef in oil. Remove beef and add vegetables.

Cook vegetables for 10 to 15 minutes, mixing occasionally. In a bowl, combine soy sauce, water, garlic, ginger, sugar and cornstarch. Add beef to vegetables and mix well. Pour liquid over stir fry and heat until thickened. Serve over rice.