1/2 c. soy sauce
1/4 c. water
2 tbsp. sugar
2 med. onions, sliced lengthwise
1 tbsp. vinegar
1 tsp. minced garlic
1/2 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 (1 lb.) can bean sprouts, drained
1 (8 oz.) can water chestnuts, drained & sliced

Combine the first 7 ingredients and add beef to marinade. Cover and refrigerate for 2 hours.

In a large wok or 12" skillet, heat oil. Add mushrooms and saute 3 minutes. Add cabbage and saute 2 minutes.

Add beef and marinade; stir fry 5 minutes. Add bean sprouts and water chestnuts; stir fry for 5 minutes longer. Serve with hot cooked rice.