Muskegon Farmers Market

3/4 pound beef round steak,
1 teaspoon oil
1/2 cup carrots, scrubbed and sliced
1/2 cup onion, peeled and chopped
2 cups zucchini, washed and cut into thin strips
dash of pepper
1/4 cup water
1 tablespoon soy sauce
1 tablespoon cornstarch
1/8 teaspoon garlic powder

Trim all fat from steak.  Slice steak across the grain into thin strips about 1/8 inch wide and 3 inches long.  Heat oil in frying pan or wok.  Add beef strips and stir-fry over high heat, turning pieces constantly, until beef is no longer red (about 3 to 5 minutes).  Reduce heat.  Add carrots, onion, and seasonings.  Cover and cook until carrots are slightly tender, 3 to 4 minutes.  Add squash; cook until vegetables are tender-crisp, 3 to 4 minutes.  Mix cornstarch and water until smooth.  Add slowly to beef mixture, stirring constantly.  Cook until thickened and vegetables are coated with a thin glaze.  Makes 4 (about 1 1/4 cup) servings.

Variation: Use 3 chicken breast halves without bone or skin (about 12 ounces raw chicken) in place of beef.  Slice chicken into thin strips.