Steak in a Garden

• 1 12 lbs boneless sirloin steaks
• 3 tablespoons peanut oil, divided
• 3 tablespoons soy sauce, divided
• 3 tablespoons cornstarch, divided
• 12 teaspoon garlic powder
• 12 teaspoon black pepper
• 18 teaspoon salt (I usually leave this out because of the soy)
• 1 cup beef broth
• 14 teaspoon sugar
• 18 teaspoon ground ginger
• 2 carrots, scraped and thinly sliced
• 2 green bell peppers, cut into strips (I use 1 if they are large peppers)
• 1 red bell pepper, cut into strips
• 34 cup celery, diagonally sliced
• 8 green onions, cut into 1/2 inch pieces
• 1 (6 ounce) packagefrozen snow pea pods, thawed and drained (may use fresh if you can find them)
• 1 garlic clove, minced

1. Partially freeze the steak; slice diagonally across the grain into 2 x 1/4 inch strips.
2. Combine 1 tbsp peanut oil, 1 1/2 tbsp soy sauce, 1 1/2 tbsp cornstarch, garlic powder, salt, and black pepper; stir well.
3. Pour soy sauce mixture over the steak; cover and let stand for 20 minutes.
4. (You can chop the veggies while this is happening).
5. Combine the remaining 1 1/2 tbsp soy sauce, 1 1/2 tbsp cornstarch, beef broth, sugar, and ginger; stir well and set aside.
6. Pour the remaining 2 tbsp oil around the top of a preheated wok, coating the sides; heat at medium-high (325 degrees) for 2 minutes.
7. Add the reserved steak mixture, and stir-fry 4 to 5 minutes.
8. Add the carrots, and stir fry 3 minutes.
9. Add the pepper strips, and stir fry 3 minutes.
10. Add the celery, green onions, snow peas, and garlic; stir fry 1 to 2 minutes.
11. Add the reserved broth mixture to the steak mixture, and cook, stirring constantly until the mixture is thickened and bubbly.
12. Serve over rice.

peanut oil, soy sauce, cornstarch, garlic, black pepper, salt, beef broth, sugar, ground ginger, carrots, green bell peppers, red bell pepper, celery, green onions, snow, garlic

Taken from www.food.com/recipe/steak-in-a-garden-463118 (may not work)