1 lb. boneless sirloin steak
1/2 tsp. garlic powder
3 tbsp. peanut oil, divided
2 tbsp. soy sauce, divided
2 tbsp. cornstarch, divided
1/2 tsp. salt
1/4 tsp. pepper
3 carrots, grooved & sliced
2-3 green peppers, 1" pieces
3/4" sliced angled celery
8 green onions, 2" long
1 (6 oz.) Chinese pea pods, thawed, drained
1/4 tsp. sugar
1/8 tsp. ground ginger
3/4 c. beef bouillon

Partially freeze steak, slice diagonally into strips and set aside. Combine garlic, 1 tablespoon oil, 1 tablespoon soy sauce, 1 tablespoon cornstarch, salt and pepper. Add to steak, mix well. Let stand 20 minutes. Cut carrots. Pour remaining oil around top of preheated wok, coating sides. Allow heat to 325 degrees.

Add carrots, cook 4 minutes. Add green pepper, cook 4 minutes. Add celery, onions and peas pods, cook 2 minutes. Remove vegetables, set aside.

Combine remaining soy sauce, cornstarch, sugar, ginger and bouillon and beef mixture. Put into wok and stir 3 minutes at 225 degrees until thickened and bubbly. Add vegetables, simmer 1 minute. Serve over rice or noodles.