Beef And Vegetables Chinese Style

• 1/2 lb. topside or rump steak
• 1 (5 oz.) can bamboo shoots
• 6 water chestnuts
• 1 medium onion
• 1 carrot
• 2 sticks celery
• 2 oz. button mushrooms
• 1 tsp. very finely chopped fresh ginger
• 1 Tbsp. sherry
• 1 tsp. sugar
• 1 Tbsp. soy sauce
• 1 Tbsp. cornstarch
• 2 Tbsp. peanut oil
• 1 clove garlic
• 5/8 c. beef stock
• salt and pepper

1. Cut the steak into thin strips, 2 x 1/4 x 1/4-inch.
2. Cut the bamboo shoots into thin strips.
3. Slice the water chestnuts.
4. Cut the onion into 8ths.
5. Slice the celery and carrot diagonally.
6. Cut large mushrooms in half.
7. Mix together the ginger, sherry, sugar, soy sauce and cornstarch.
8. Heat the oil in a frying pan with the garlic.
9. Saute garlic until browned, then remove.
10. Cook the beef strips until they change color, stirring constantly.
11. Add the soy sauce mixture, stock, vegetables and seasonings.
12. Bring to the boil, stirring and simmer for 5 minutes.

bamboo shoots, water, onion, carrot, celery, button mushrooms, fresh ginger, sherry, sugar, soy sauce, cornstarch, peanut oil, clove garlic, beef stock, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=220017 (may not work)