2 lbs. beef round steak, cut in 2 inch strips
4 stalks celery, slant cut on diagonal
4 carrots, pared, quartered & sliced
1 onion, chopped
1/2 lb. fresh mushrooms, sliced
1 can water chestnuts, sliced & drained
1 can bamboo shoots, drained

Brown beef in 2 tablespoons oil. Add 2 tablespoons butter and carrots, celery, mushrooms and onion. Stir-fry over medium high heat for 5 minutes. Add 2 cups water, 2 bouillon cubes, 1 tablespoon sugar and 1/3 cup soy sauce. Cover and simmer for 10 minutes. Stir together 2 tablespoons cornstarch and 1/2 cup water. Stir into skillet until sauce is thick and bubbly. Stir in chestnuts and bamboo shoots. Heat through. Serve over rice or chow mein noodles. Serves 8.