Steak in a Garden

Ingredients

• 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

Instructions

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.