Jennifer's Special Stir-fry

1 cup long-grain rice

12 ounces beef sirloin (see note)

1 tablespoon Asian (toasted) sesame oil

1 tablespoon plain vegetable oil

1 cup thinly sliced carrots (about two to three carrots, or 10 to 15 baby carrots)

1 tablespoon bottled minced garlic (or five cloves, minced)

1 package (12 ounces, about 3 cups) broccoli florets

1 cup finely chopped celery (about two ribs)

1 tablespoon reduced-sodium soy sauce, or to taste

2 teaspoons black-bean sauce, or more to taste (see note)

½ cup water

2 tablespoons cornstarch

Bring 2 cups water to a boil over high heat, add rice, and cook according to package directions, about 17 minutes.

Meanwhile, place both the sesame and vegetable oils in a 12-inch, extra-deep, nonstick skillet and heat on medium. Add beef, and cook until no longer pink, about 3 minutes. Meanwhile, slice carrots, adding to the skillet as you cut.

Add garlic and broccoli. Cook and stir until broccoli is bright green, about 5 more minutes. Reduce heat to medium-low. Add celery, soy sauce and black-bean sauce.

Combine water and cornstarch in a small jar with a tight-fitting lid. Shake well, and pour into the skillet. Stir and cook until the stir-fry mixture thickens slightly. (It should be slightly saucy.) Remove from heat, and serve at once over steamed rice.

Serves four.

Cook's note: Can't find sirloin already cut for stir-fry? Use 12 ounces of sirloin steak and cut into 1/4-inch strips, cutting crosswise against the meat fibers. Black-bean sauce, an Asian condiment, is typically in supermarkets near the soy sauce.

Nutrition values per serving: 512 calories (37 percent from fat), 21 g fat (6 g saturated), 54 g carbohydrates, 4 g fiber, 26 g protein, 62 mg cholesterol, 282 mg sodium.