Granddad's Broccoli Beef

2 lbs lean trimmed chuck, sliced thinly cross-grain
3 cloves garlic, chopped
1 med onion, sliced lengthwise
1/2 bell pepper, sliced in strips
1-2 heads broccoli, cut into florets
2 carrots, shaved into strips
2 tbsp Worcestershire
1/2 cup soy sauce
1/2 tsp mustard
1 heaping tsp cornstarch (or two rounded tsps)
extra virgin olive oil
salt
fresh-ground black pepper

Marinate meat with 1 tbsp Worcestershire, two tbsp soy sauce,1/2 of the garlic, a dash of salt and a sprinkle of pepper for about 30 minutes. Meanwhile, prepare the vegetables. Combine the remaining Worcestershire and soy sauce with the remaining garlic, about 1/4 tsp pepper, the cornstarch, the mustard and 1 tsp olive oil. Stir until cornstarch is dissolved completely (a fork works almost like a small wire whip for this). Set this aside to finish combining.

Heat the wok until a drop of water dances and evaporates without spreading. Add about 2 tbsps oil, allow a minute or so for it to get hot, then stir-fry the beef until lightly browned and juices are mostly gone from the pan. Add the onions, broccoli, peppers, and carrots in that order, allowing just a couple of minutes between additions. Stir the sauce mixture very well, and add it about 3-4 minutes after the carrots. Continue the stirring until the sauce thickens (if sauce becomes too thick, add water as necessary).

Serve over steamed rice.