Beef Stir Fry

2 tablespoons cornstarch
2 teaspoons sugar
6 tablespoons soy sauce
1/4 cup white wine
1 pound boneless round steak, cut into thin strips
3 cups broccoli florets
2 medium carrots, thinly sliced
1 package (6 ounces) frozen pea pods, thawed
2 tablespoons chopped onion
2 tablespoons vegetable oil, divided
1 can (8 ounces) sliced water chestnuts, undrained
Hot cooked rice

In a bowl, combine cornstarch, sugar, soy sauce and wine, apple juice or water until smooth. Add beef and toss to coat; set aside. In a large skillet, stir-fry broccoli, carrots, pea pods and onion in 1 tablespoon oil for 1 minute. Stir in water chestnuts.

Cover and simmer for 4 minutes; remove and keep warm. In the same skillet, stir-fry beef in remaining oil until meat reaches desired doneness. Return vegetables to pan; toss. Serve over rice. Makes 4 servings.