1 - 1 1/4 lb. steak
1/4 c. sherry OR beef broth (bouillon)
1/4 c. soy sauce
1 clove minced garlic
1/2 tsp. crushed red pepper
3/4 c. water, divided
2 tbsp. cornstarch
1 lg. bell pepper
2 lg. onions
1 c. mushrooms OR 1 (4 oz.) can
2 c. celery
1 pkg. snow peas
1 can sliced water chestnuts
2 c. Chinese cabbage, shredded

Trim steak of fat, slice diagonally across grain into thin strips. Marinade in sherry, soy sauce, garlic, red pepper, 1/4 c. water. In separate bowl, mix 1/2 c. water and cornstarch. Slice bell pepper, onions, mushrooms and celery. In a large fry pan or wok, heat 1-2 tablespoon olive oil. Remove beef from marinade and stir-fry until no longer pink. Remove from pan. Add all vegetables to pan, cover and steam. Stir occasionally, about 5 minutes. Do not overcook. Add beef, marinade and cornstarch mixture. Stir occasionally until thickened. Serve over rice.