1 lb. round steak
1 1/2 c. broccoli, 1" pieces
3 med. carrots, sliced
1 tsp. cornstarch
1 tsp. salt
1/2 tsp. sugar
2 tbsp. soy sauce
2 tbsp. oil
1 med. onion, cut into thin wedges
1-2 c. pea pods, frozen or fresh
4 oz. water chestnuts, sliced
4 oz. bamboo shoots, halved lengthwise

Slice partially frozen beef thinly across grain. Mix cornstarch, salt, sugar and soy sauce. Set aside.

Preheat wok or large skillet over high heat. Add oil, stir-fry broccoli, carrots and onions for 2 minutes or until crisp tender. Remove from wok.

Add more oil if necessary. Add beef, stir fry 2-3 minutes or until browned. Add peas, water chestnuts and bamboo shoots. Stir soy mixture and add to wok. Cook and stir until thickened and bubbly. Add remaining vegetables. Cook and cover 1 more minute. Serve over rice.