1/2 c. scallions
1/4 c. La Choy soy sauce
1/4 c. dry sherry or chicken broth
2 tbsp. peanut or vegetable oil
1 tsp. sugar
1/2 tsp. garlic powder
1/4 tsp. pepper
1 1/2 lbs. flank steak, pounded to 1/2 inch thick
1 (8 oz.) can La Choy sliced water chestnuts, drained
1 (8 oz.) can La Choy bamboo shoots, drained
1/2 c. each: julienne-cut carrots and celery
Wooden picks

In 11x7x2 inch baking dish, combine first 7 ingredients. Add steak, turning once to coat. Cover and marinate 40 minutes. In bowl, combine remaining ingredients. Remove steak from marinade. Spread half of vegetables over entire surface of steak.

Starting with one long side, roll steak, jelly roll fashion, with the grain. Secure with wooden picks. Place stuffed steak back in baking dish and place remaining vegetables around the sides of meat. For medium steak, bake at 375 degrees F. for 1 hour. Baste twice during baking. Slice. Serve over noodles or rice. Serves 6-8.