2 lbs. beef sirloin
1 c. very thin slices Bermuda (or other sweet) onion
3 stalks celery, cut on angle into 1 inch pieces
12 scallions, cut in 1 inch bias pieces
1/2 lb. mushrooms, sliced
8 1/2 oz. can water chestnuts, drained and sliced
1/4 c. soy sauce
1/4 c. dry vermouth
1 tsp. MSG (optional);
3/4 c. beef bouillon
1 tsp. sugar
Salt and pepper
3/4 lb. torn spinach, washed and dried

The meat will be much easier to cut if it spends a half hour in the freezer. Use a very sharp knife or a food processor and slice it paper thin (with the slicing blade). Lightly butter a large skillet. Over high heat, quickly brown meat, push to side of pan. Add all other ingredients except spinach. Cook over medium heat, about 5 minutes, stirring often. Add spinach. Cook 2 minutes more. Serve immediately with hot boiled rice.