Beef And Vegetable Stir-Fry

• 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

1. Trim
2. all fat from steak.
3. Slice steak across the grain into thin
4. strips,
5. about
6. 1/8-inch
7. wide
8. and 3 inches long. (Partiallytrozenteat
9. is
10. easier
11. to
12. slice.)
13. Heat oil in frypan.
14. Add
15. beefttrips;
16. stir-fry
17. over high heat, turning pieces
18. constantly,
19. until beef is no longer red, about 3 to 5 minutes.
20. Reduce heat.
21. Add carrots, celery, onion and seasonings. Cover
22. and cook until carrots are slightly tender, 3 to 4 minutes.
23. Add
24. squash;
25. cook
26. until
27. vegetables are tender-crisp, 3 to 4 minutes.
28. Mix cornstarch and water until smooth. Add slowly
29. to beef mixture, stirring constantly.
30. Cook until thickened and vegetables are coated with a thin glaze.

beef round steak, zucchini, carrots, onion, garlic powder, celery, oil, water, pepper, cornstarch, soy sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=488955 (may not work)