Basic Beef Stir Fry

2 lbs thinly sliced round steak (Milanese)
1/2 cup corn starch
1/4 cup canola or grapeseed oil
salt and pepper to taste
1 large bell pepper sliced (green or red)
2 stalks celery, sliced on diagonal
1 large onion, sliced
3 cups sliced squash or zucchini or other fresh veggie
3 cloves garlic, minced
1 1/2 cups water or broth
2 Tbsp. soy sauce or Braggs Amino if you are gluten sensitive
1 tsp or more asian chili paste(optional)
Optional garnishes-green onion, toasted sesame seeds

Heat wok on medium high heat until a light smoke appears. While wok is heating,
dry beef with paper towels. Slice into thin pieces( like making a philly cheesesteak). Season with salt and pepper and dredge in cornstarch.
Add 1 Tbsp. oil to hot wok and swirl in pan. Add 1/2 beef and cook until browned, stirring frequently--about 2 minutes. Remove and repeat with 1 Tbsp. oil and remaining beef.
Brown and remove. Add the rest of the oil repeat. Add remaining 2 Tbsp. oil and sautee the celery and bell pepper for 1 minute. Add onion and squash. Continue cooking until onion begins to turn clear. Add garlic and stir for 30 seconds. Add cooked beef back to pan and heat through. Add water and soy sauce. Cook until sauce thickens about 1 minute. Remove from heat. Serve with rice.
Note: lightly steamed broccoli can be replaced for squash. Also, be sure to turn on your exhaust fan to high. This form of cooking produces smoke.