1 1/2 lb. shell or club steak, trimmed & boned
2 tbsp. soy sauce
1 tbsp. Worcestershire sauce
2 tbsp. sherry
1 tsp. sugar
2 tsp. cornstarch
1/2 tsp. black pepper
1 tsp. sesame oil or peanut oil
1/2 c. oil
1/2 lb. mushrooms, coarsely chopped
4 green onions, cut in 1" lengths
1 (8 oz.) can bamboo shoots, drained
1 (10 oz.) pkg. frozen snow peas, thawed
3 tbsp. water

Cut steaks in 1 1/2" cubes. Pound each cube on all sides using a mallet or the flat side of a heavy cleaver. Place meat in a bowl. Add soy sauce, Worcestershire sauce, sherry, sugar, cornstarch, pepper and 1 teaspoon sesame oil or peanut oil. Stir well; let stand for 30 minutes. Heat 1/2 cup oil in wok over high heat. Add meat and stir fry about 2 minutes. Remove and drain steak. Pour oil from wok, reserving 2 tablespoons. Add mushrooms and green onions and stir fry for 2 minutes. Add bamboo shoots and snow peas. Stir fry 30 seconds. Return meat to wok. Add water and continue cook, stirring for 30 seconds. Makes 4 servings.