Cantonese Beef

• 1 lb. sirloin steak, thinly sliced
• 1/4 c. soy sauce
• 1/4 c. dry sherry
• 1/2 tsp. garlic salt
• 1/4 c. vegetable oil
• 1 c. thinly sliced celery
• 1 c. thinly sliced carrots
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/4 c. diced green pepper
• 1 medium onion, thinly sliced
• 1 can sliced water chestnuts, drained
• 1 can bamboo shoots, drained
• 1 (2 1/2 oz.) can button mushrooms, drained
• 1/2 tsp. ground ginger
• 1/4 c. toasted blanched almonds

1. In a bowl, mix beef slices, soy sauce, sherry and garlic salt. Let stand at room temperature for 1 hour.
2. Drain beef, reserving marinade.
3. In a wok (or large skillet), heat oil until hot.
4. Add beef and stir-fry 2 to 3 minutes or until browned.
5. Push meat up sides of wok.
6. Add reserved marinade and all remaining ingredients except almonds.
7. Stir-fry over high heat until vegetables are tender-crisp, about 5 minutes.
8. Mix in meat and almonds.
9. Stir-fry 1 minute.
10. Serve with herbed rice.
11. Makes 4 servings.

sirloin steak, soy sauce, sherry, garlic salt, vegetable oil, celery, carrots, salt, pepper, green pepper, onion, water chestnuts, bamboo shoots, button mushrooms, ground ginger, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=345399 (may not work)