1 1/2 lb. beef sirloin steak, cut into thin strips
1/4 c. vegetable oil
1 clove garlic, minced
1 c. thinly sliced carrots
2 stalks celery, diagonally sliced
1 sweet green pepper, cut into thin strips
1/4 lb. fresh, sliced mushrooms
1 c. chicken broth
2 tbsp. soy sauce
1 1/2 tbsp. cornstarch
3 c. hot cooked rice

Brown steak strips in hot oil in wok or large skillet over high heat. Push meat to side and add vegetables. Stir fry approximately 3 minutes and push to side. Combine broth, soy sauce and cornstarch, add to pan and cook until thick. Serve over fluffy rice. Other vegetables such as pea pods, cauliflower, broccoli, cucumbers and bean sprouts may also be added.