2 bunches (2 lbs. each) fresh broccoli
1/2 to 3/4 c. vegetable oil
2 sweet red peppers
4 c. sliced fresh mushrooms
1/2 c. white vinegar
1/4 c. soy sauce
2 1/2 tsp. salt
2 tsp. dried, red hot peppers, crushed
2 lb. rare lean roast beef, julienned
1 can (8 oz.) water chestnuts, drained and sliced
1 can (4 oz.) bamboo shoots, drained

Wash broccoli; cut broccoli flowerets from their stems in fairly large clusters. Place them in a bowl. Discard coarse stem ends and leaves. If necessary, scrape the stems slightly with a potato peeler. Cut the stems diagonally into 3/8 inch slices. Place the pieces of stalk in a separate bowl.

In a wok or large skillet, heat 1/2 cup oil and add the broccoli stalks. Stir-fry for about 1 minute to coat the broccoli thoroughly with oil. Add broccoli flowerets and stir-fry for 1 more minute. Then cover the pan and cook over moderate heat for 2 to 3 minutes; the broccoli should be tender but still crisp. Transfer broccoli to a large bowl.

Stir-fry sweet red pepper strips in the same pan for 1 to 2 minutes, adding more oil if needed. Add pepper strips to broccoli. Stir-fry mushrooms in the same pan for 3 to 4 minutes, adding more oil if needed. Add to the broccoli-pepper mixture.

Combine vinegar, soy sauce, salt and crushed red hot pepper. Pour over broccoli and toss well. Add beef, water chestnuts and bamboo shoots. Toss, cover and chill 2 to 3 hours. Makes 12 servings.