1 lg. onion, thinly sliced
1 lb. round steak
3 tbsp. soy sauce
2 tbsp. sherry wine
2 tsp. cornstarch
1/8 tsp. freshly ground pepper
2 med. carrots, thinly sliced, diagonally
1 celery stalk, thinly sliced, diagonally
1/2 lb. mushrooms, sliced
1/4 c. water

Slice meat thinly, on the diagonal. (Meat slices best if partially frozen.) Put into bowl. Mix soy sauce, sherry, cornstarch and pepper. Pour over sliced beef and let marinate while cooking vegetables. Saute onions, slowly in 2 tablespoons oil in wok or skillet. Remove from skillet.

Add carrots and celery and stir-fry 2 minutes, adding oil if necessary. Add mushrooms and stir-fry 1 minute. Remove all vegetables from skillet and combine with sauteed onions. Set aside. Heat 2 tablespoons oil then add meat but not marinade and quickly stir-fry until redness disappears. Add vegetables, 1 tablespoon soy sauce and water. Heat through. Serves 6.