1 lb. beef top round steak
1 1/2 c. broccoli, cut into 1" pieces
3 med. carrots, biased sliced
1 tsp. cornstarch
1/2 tsp. sugar
2 tbsp. soy sauce
2 tbsp. dry sherry
2 tbsp. cooking oil
1 med. onion, cut into thin wedges
1/2 of 10 oz. pkg. frozen peas, thawed
1/2 c. water chestnuts, drained & thinly sliced
1/2 c. bamboo shoots, halved lengthwise
Hot cooked rice

Partially freeze beef, very thinly slice across the grain into bite size strips. Cook broccoli and carrots, covered in boiling water 2 minutes. Mix cornstarch, sugar and 1 teaspoon salt. Stir in soy sauce and sherry; set aside.

Preheat a wok or large skillet over high heat; add oil. Stir. Fry broccoli, carrots, and onion in hot oil for 2 minutes or until crisp-tender. Remove from wok. (Add more oil, if necessary.) Add half the beef to hot wok; stir fry 2 to 3 minutes or until browned. Remove beef, stir fry remaining beef 2 or 3 minutes. Return all meat to wok. Add peas, water chestnuts and bamboo shoots. Stir soy mixture; stir into wok. Cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more. Return broccoli, carrots and onion to wok. Cover and cook 1 minute more. Serve with rice. Serves 4 to 6.