Stir-fry Beef & Snow Peas

Marinated beef full of chinese flavors that you can make ahead and simply stir-fry when you are ready to eat. A recipe my mom used to make for my family growing up by Kathy Johnston.
Serves 4 - 5.

• 1 1/2 lbs. Beef Top Round Steak, thinly sliced
• 3 slices Ginger Root, minced
• 2 tbsp Soy Sauce
• 2 cloves Garlic, minced
• 3 tbsp Oyster Sauce
• 2 tbsp Olive Oil
• 2 tbsp Aji-Mirin, Sweet Cooking Rice Wine
• 2 tsp Corn Starch
• 1 tsp Salt
• 4 tbsp Water
• 2 tsp Sugar
• 1/4 tsp Sweet Chili Sauce (more if you want it spicy)
• 1 tsp Worcestershire Sauce
• 2 cups White Rice, steamed
• 2 stocks Celery, diagonal sliced
• 1 Carrot, diagonal sliced, then halved
• 1/2 Yellow Onion, thinly sliced
• 1 Green Bell Pepper, thinly sliced
• 1/2 cup Water Chestnuts
• 1 1/2 cups Snow Peas, tips cut off

1. In a large bowl, mix all ingredients, excluding stir-fry vegetabls, till meat is coated.
2. Cover in plastic wrap and refrigerate for 30 - 60 minutes to marinate.
3. Heat wok over high heat with 1/2 cup Olive Oil.
4. Add meat and marinade, cook about 4 minutes or until meat is almost no longer pink, remove and set aside.
5. Add veggies to wok with 2 tbsp olive oil and 2 tbsp marinade sauce from beef, cook veggies till crisp-tender, about 5 minutes, stirring frequently.
6. Return meat and sauce to wok, cook 2 - 3 minutes more or until meat is done.
7. Pour over white rice and serve family style.