1 pound of steak (venison, elk, or moose) sliced into bite sized pieces
3 tablespoons peanut oil
8 green onions cut in half
12 ounces pea pods
1/2 cup sliced celery
6 mushrooms, trimmed and sliced
1 4-ounce can water chestnuts
1/2 cup beef broth

Heat 2 tablespoons of oil in a wok. Stir-fry meat in batches, removing meat from oil as it is cooked and placing onto the sides of the wok. Add balance of oil and let heat (about 10 - 15 seconds). Add in vegetables and stir-fry for about 2 minutes. Add the meat to the vegetables. Pour in broth, cover, and simmer 2 to 3 minutes. Meanwhile mix 1-tablespoon cornstarch into 2 tablespoons water. Stir in 1/4-cup soy sauce, 1-tablespoon honey, and 1-teaspoon Chili Garlic Sauce (very hot). Add mixture to wok, stirring constantly. Heat through. Serve with white rice.