Beef And Vegetable Stir-Fry - cooking recipe

Ingredients

3/4 lb. (12 oz.) beef round steak (boneless)
2 c. zucchini squash, cut in thin strips
1/2 c. sliced carrots
1/2 c. sliced onion
1/8 tsp. garlic powder
1/2 c. sliced celery
1 tsp. oil
1/4 c. water
dash of pepper
1 Tbsp. cornstarch
1 Tbsp. soy sauce

Preparation

Trim
all fat from steak.
Slice steak across the grain into thin
strips,
about
1/8-inch
wide
and 3 inches long. (Partially\tfrozen\tmeat
is
easier
to
slice.)
Heat oil in frypan.
Add
beef\tstrips;
stir-fry
over high heat, turning pieces
constantly,
until beef is no longer red, about 3 to 5 minutes.
Reduce heat.
Add carrots, celery, onion and seasonings. Cover
and cook until carrots are slightly tender, 3 to 4 minutes.
Add
squash;
cook
until
vegetables are tender-crisp, 3 to 4 minutes.
Mix cornstarch and water until smooth. Add slowly
to beef mixture, stirring constantly.
Cook until thickened and vegetables are coated with a thin glaze.