1 lb. beef, thinly sliced (round, rib or club steak, partially freeze for ease of slicing)
2 tbsp. cooking oil
1 lg. onion, sliced
2 c. celery, sliced on angle
12 green onions, halved and cut lengthwise
1 c. sliced mushrooms
2 raw carrots, sliced thin
1 tomato, chopped
1/3 c. soy sauce
3 tbsp. sugar
1/4 c. sherry
1/2 tsp. EACH pepper, ginger and garlic
1 tbsp. cornstarch
1/4 c. water

For ease in preparation have beef and vegetables sliced ahead and arranged on tray. Heat oil on high in wok or skillet. Quickly brown meat. Add all vegetables. Pour on soy sauce, sherry, sugar and remaining spices. Cook, uncovered 3 minutes. Turn heat to low and cook 3 more minutes, stirring once or twice. Blend cornstarch with 1/4 cup water. Add slowly and heat until thickened. Vegetables should be crisp. Serve with rice.