Steak Cosmopolitan

Heat vegetable oil in a large skillet or Dutch oven over medium-high heat until shimmering. Working in batches to avoid overcrowding, sear the beef strips for 2-3 minutes per side until browned, then transfer to a plate.

Reduce heat to medium and add sliced onion to the same skillet, stirring occasionally for 3-4 minutes until softened and lightly golden.

Stir in the diagonally sliced carrots and cook for 2 minutes, then add the mushrooms with their liquid and stir to combine.

Sprinkle salt, garlic powder, and black pepper over the vegetables and stir well to distribute the seasonings evenly.

Pour in beef broth, burgundy wine, and Worcestershire sauce, stirring to deglaze the skillet and combine all liquid. Return the browned beef strips to the skillet.

Add the diagonally sliced celery and bring the mixture to a simmer over medium-high heat. Reduce heat to low, cover partially, and simmer for 25-30 minutes until the beef is tender and vegetables are cooked through.

In a small bowl, whisk together cornstarch and water to form a smooth slurry. Increase heat to medium and slowly stir the slurry into the simmering liquid, stirring constantly for 1-2 minutes until the sauce thickens.

Taste and adjust seasonings with salt and pepper as needed. Serve the steak and vegetable mixture over hot cooked rice, spooning the thickened sauce generously over each portion.