12 ounces vermicelli
2 tablespoons oil
12 ounces boneless sirloin steak, thinly sliced across the grain
1 large onion, cut into thin wedges
2 celery stalks, sliced
1 sweet red pepper, halved, seeded and cut into 1/4 inch wide strips
4 ounces mushrooms, washed and thinly sliced
3 tablespoons soy sauce
3 tablespoons water
2 tablespoons cornstarch
1 can beef broth
4 ounces snow peas, trimmed
Cook vermicelli according to label directions. Drain; set aside.
Meanwhile, heat 1 tablespoon of oil in large skillet or wok over high heat. Add garlic and beef. Stir fry until browned. Remove from skillet with slotted spoon. Heat remaining oil in skillet. Stir fry onion, celery and red pepper until onion is tender, about 4 minutes. Add mushrooms and stir fry two minutes. Combine soy sauce, water, and cornstarch in small bowl. Stir into skillet with reserved beef and beef broth. Cook until sauce thickens and becomes clear, about 2 minutes. Lower heat, add snow peas and cook for 1 minute. Serve with vermicelli. From Family Circle magazine.