1 lb. top round sliced thinly
2 c. broccoli, cut into sm. pieces
4 or 5 carrots, sliced on the bias
1 tsp. cornstarch
1/2 tsp. sugar
2-4 tbsp. lite soy sauce
2 tbsp. extra virgin olive oil
1 med. to lg. onion, cut into thin wedges
1 c. frozen peas
1/2 c. water chestnuts, thinly sliced
1/2 c. bamboo shoots
1/4 c. red or green pepper, sliced into matchstick lengths

Precook broccoli and carrots by steaming for 2 minutes. Mix cornstarch and sugar; blend in soy sauce and set aside.

Preheat stir-fry pan with the oil on medium-high heat. Stir fry broccoli, carrots and onion for 2 minutes or until crisp-tender. Remove from pan. Add half the beef to hot wok (add more oil if needed); stir-fry 2-3 minutes or until browned. Remove beef.

Stir-fry remaining beef for 3 minutes. Return all beef to pan. Add peas, water chestnuts, and bamboo shoots. Stir soy mixture in pan. Cook and stir until thickened and bubbly. Return broccoli, carrots and onion to pan and cook 1 minute more. Serve with rice. Serves 4-6.