2 lb. tenderloin or steak
3 tbsp. oil
1/2 c. soy sauce
1/2 c. beef stock or canned beef broth
1 tbsp. honey
1 c. green onion, cut diagonally into 1 inch lengths
1 c. thinly sliced mushrooms
1 c. chopped celery
4 c. fresh spinach leaves, washed and drained or shredded Chinese cabbage
1 (5 oz.) can water chestnuts
1 (5 oz.) can bamboo shoots, drained and slivered
1 (16 oz.) can bean sprouts, drained and rinsed in cold water or 1 lb. fresh bean sprouts

Partially freeze steak before slicing. Remove excess fat. Thinly slice meat across grain, diagonally from top to bottom. Heat large 12 inch electric fry pan to 400 degrees. Heat oil in pan and quickly saute steak strips, a few at a time until brown on both sides.

Combine beef stock, soy sauce and honey and pour over cooked steak strips. Push meat to one side of pan, allow sauce to begin bubbling, and keeping each vegetable group separate, add onions, celery and mushrooms. Cook, tossing over high heat about 2 minutes. Push each vegetable aside as it is cooked. Again keeping in separate groups, add spinach or Chinese cabbage, then the water chestnuts, bamboo shoots, and bean sprouts, all separately. Cook and toss, stirring each food until just heated through. Season with pepper; serve with rice accompanied by soy sauce.