1/2 c. soy sauce
1/4 c. water
2 tbsp. sugar
2 med. onions, sliced lengthwise
1 tbsp. vinegar
1 tsp. minced garlic
3/4 tsp. ground ginger
2 lb. round or flank steak, cut into thin diagonal strips
1 lb. fresh mushrooms, sliced
1/4 c. oil
2 c. finely shredded cabbage
1 can (1 lb.) bean sprouts, drained
1 can (8 oz.) water chestnuts, drained & sliced

Combine soy sauce, water, sugar, onion, vinegar, garlic and ground ginger. Add beef to marinade. Cover and refrigerate 2 hours.

In large wok or 12 inch skillet, heat oil. Add mushrooms; saute 2 minutes. Add cabbage; saute 5 minutes.

Add beef and marinade; stir fry 5 minutes. Add bean sprouts and water chestnuts; stir fry 5 minutes longer. If desired serve with hot cooked rice.