2 tablespoon peanut or olive oil                           1/2 cup celery, coarsely chopped
2 medium onions, coarsely chopped                      1 cup broccoli florets
1 1/2 lbs. round steak, thinly sliced,                         1 tablespoon soy sauce
    cut in 1/8" thick strips                                         1/2 cup beef broth
1 tablespoon cornstarch                                           2 tablespoons Worcestershire sauce
Black pepper - to taste                                             1 teaspoon Sea salt - to taste
1 cup green bell peppers, sliced                             1 cup red bell peppers, sliced
1 cup Portabella mushrooms, sliced                      1 cup yellow bell peppers, sliced
1 tablespoon water                                                      Meat tenderizer (optional)
Wild Bill's Dry Meat Rub (to taste)

Cut steak across grain into 1/8" strips and sprinkle meat tenderizer onto meat;  marinate overnight in 1 tablespoon of soy sauce and 2 tablespoons of Worcestershire sauce in a plastic or glass covered container.  Heat oil in wok and stir fry onion until it is transparent; about 5 minutes.  Push the onion up the side of the wok, then add steak and stir fry until meat turns brown.  Season meat with soy sauce, Wild Bill's Dry Meat Rub and mix in onions.  Remove meat and onions from the wok and set aside while steaming the vegetables.  Place the celery, broccoli, bell peppers and mushrooms in wok and add beef broth.  Cover with wok lid and steam vegetables for 3 minutes.  (If you prefer your vegetables more done, let them cook for a couple of minutes longer).  Add meat and onions back to wok and season with salt and fresh ground black pepper to taste.  Mix cornstarch and water adding to the stir fry mixture and stir until sauce thickens and serve over a bed of yellow or brown rice.

YIELD:  4 servings