1 lb. boneless beef sirloin (3/4 inch thick)
2 tbsp. soy sauce
2 tbsp. dry sherry
1 tbsp. wine vinegar
2 tbsp. packed brown sugar
1 clove garlic, minced
2 tsp. cornstarch
8 oz. sliced mushrooms
1 c. celery
1 c. sweet pepper, cut in thin strips
1 c. snow peas, cut in half lengthwise
1 c. warm water
1 tbsp. cornstarch
2 beef bouillon cubes
1 tbsp. soy sauce

1. Freeze meat 1 hour to firm for easier slicing. Trim excess fat; then slice steak across grain into very thin strips.

2. In cup combine: 3 tbsp. soy sauce, 2 tablespoons dry sherry, 1 clove garlic minced and 2 teaspoons cornstarch.

3. Then marinate steak in above sauce, cover and refrigerate for 1 hour.

4. In wok or 10 inch skillet, over medium heat, add 1 tablespoon oil until hot. Then add 8 ounce of sliced mushrooms, 1 cup celery, 1 cup sweet pepper cut in thin strips. Stir fry for about 2-3 minutes. Make sure the vegetables are evenly cooked. Remove from heat. Set vegetables aside.

5. In same skillet or wok, add 1 tablespoon of oil until hot, then stir fry meat until color changes, stirring quickly and frequently.

6. Then add the following to the meat: 1 cup warm water, 1 tablespoon cornstarch, 2 beef bouillon cubes, 1 tablespoon soy sauce. Mix together before you add to meat and vegetables.

7. Toss the meat and sauce over medium heat in wok; then add vegetables. Simmer for 1 minute, then serve over rice or noodles. Makes 6 servings.

P.S. You can use any combination of fresh vegetables or frozen vegetables.