Stir-fry anyone?

Normally, when I stir-fry it turns into a saute. So tonight Ron had to show me how it's done. I think it turned out great. Pepper Beef Stirfry Pepper Beef Stir-fry Ingredients: 1 lb. boneless beef sirloin steak, 3/4" thick 3 tbsp. cornstarch 1 can (14 oz.) beef broth 1 tbsp. soy sauce 1/4 tsp. garlic powder 1 medium onion, sliced into strips 1 cup mushrooms, thick sliced 1 green bell pepper, sliced into strips 1 (red, yellow, or orange) bell pepper, sliced into strips 1/2 cup Thai Sweet Chile Sauce 2 cups hot cooked basmati rice, (cooked without salt and in beef broth instead of water) Instructions: Cut beef into very thin strips. Mix cornstarch, broth, soy sauce, and garlic powder until smooth. In a medium nonstick skillet, stir-fry beef until browned and juices evaporate. Add onion, mushrooms, and peppers. Stir cornstarch mixture and add to skillet, stirring until it reaches a boil and thickens. Serve over rice. For rice: Heat one can (14 oz) of beef broth. Add 1 cup Basmati Rice. Cook about 15 to 20 minutes or until liquid is absorbed.