1. Trim all fat from steak. Slice steak across the grain into thin strips about 1/8-inch wide and 3 inches long. (Partially frozen meat is easier to slice.) 2. Heat oil in frypan. Add beef strips and stirfry over high heat, turning pieces constantly, until beef is no longer red-about 3 to 5 minutes. Reduce heat. 3. Add carrots, celery, onion, and seasonings. Cover and cook until carrots are slightly tender-3 to 4 minutes.

4. Add squash; cook until vegetables are tendercrisp-3 to 4 minutes.

5. Mix cornstarch and water until smooth. Add slowly to beef mixture, stirring constantly.

6. Cook until thickened and vegetables are coated

with a thin glaze.