12 oz. vermicelli
2 tbsp. vegetable oil
1 clove garlic, pressed
16 oz. boneless sirloin steak, thinly sliced across the grain
1 lg. onion, cut into thin wedges
2 celery stalks, sliced
1 sweet red pepper, halved, seeded and cut into 1/4 inch wide strips
4 oz. mushrooms, washed and thinly sliced
3 tbsp. soy sauce
3 tbsp. water
2 tbsp. cornstarch
1 (13 oz.) can beef broth
4 oz. snow peas, trimmed

Cook vermicelli according to label directions. Drain.

Meanwhile, heat 1 tablespoon oil in large skillet or wok over high heat. Add garlic and beef. Stir fry until browned. Remove from skillet with slotted spoon.

Heat remaining oil in skillet. Stir fry onion, celery, and red pepper until onion is tender, about 4 minutes. Add mushrooms; stir fry 2 minutes.

Combine soy sauce, water, and cornstarch in small bowl. Stir into skillet with reserved beef and beef broth. Cook until sauce thickens and becomes clear, 2 minutes. Lower heat. Add snow peas; cook 1 minute. Serve with vermicelli.