1 tbsp. peanut oil
1 tsp. salt
1 clove garlic, crushed
1/2 c. pea pods
1/4 c. onion, sliced
1/4 c. celery, sliced
1/4 c. celery cabbage
1/4 c. mushrooms, sliced
1/4 c. bamboo shoots, sliced
2 tbsp. water chestnuts peeled and sliced
1 1/2 lbs. sirloin steak

Broil or fry sirloin steak, sliced into small pieces. Do not broil steak until all ingredients are ready. Steak should be rare.

1 tsp. light soy sauce
1 tsp. rice wine
1 tsp. sugar
A few drops sesame oil
1 c. soup stock
1 tsp. seasoning powder
1 tbsp. tomato catsup
1 tsp. heavy soy sauce
1 tbsp. cornstarch
Dash of pepper
1/2 tsp. prepared mustard

Mix soy sauce, rice wine, sugar, sesame oil together and add 1 tablespoon water. Stir well before using. Mix together seasoning powder, tomato catsup, heavy soy sauce, cornstarch, pepper, prepared mustard and add 1/2 cup water. Stir well before using.

COOKING:

Put peanut oil in wok and add salt and garlic. Add pea pods, onions, celery, celery cabbage, mushrooms, bamboo shoots, and water chestnuts. Stir fry 3 minutes.

Add sirloin steak stir to mix thoroughly with all vegetables. Add soy sauce, rice wine, sugar and sesame oil. Add soup stock cover and cook 2 minutes.

Add seasoning powder, tomato catsup, heavy soy sauce, cornstarch, pepper and prepared mustard. Mix thoroughly, stirring constantly until gravy thickens and is smooth. Serve with boiled rice or bread. Serves 2 or 3.