1 lb. beef top round steak
1 1/2 c. broccoli, cut into 1" pieces
3 med. carrots, bias sliced
1 tsp. cornstarch
1 tsp. salt
1/2 tsp. sugar
2 tbsp. soy sauce
2 tbsp. dry sherry
2 tbsp. cooking oil
1 med. onion, cut in thin wedges
1 c. frozen peas, thawed
1/2 c. water chestnuts, drained & thinly sliced
1/2 c. bamboo shoots, halved lengthwise

Partially freeze beef; slice very thinly across the grain into bite-size strips. Cook broccoli and carrots, covered, in boiling salted water 2 minutes; drain. Mix cornstarch, salt and sugar; blend in soy sauce and sherry. Set aside.

Preheat a wok or large skillet over high heat; add oil. Stir fry broccoli, carrots and onion in hot oil for 2 minutes or until crisp-tender. Remove from wok. (Add more oil, if necessary.) Add half the beef to hot wok or skillet; stir fry 2-3 minutes or until browned. Remove beef. Stir fry remaining beef 2-3 minutes. Return all meat to wok or skillet. Add peas, water chestnuts and bamboo shoots. Stir soy mixture; stir into wok. Cook and stir until thickened and bubbly. Return broccoli, carrots and onion to wok; cover and cook 1 minute more. Serve atop rice. Serves 4-6.