1/4 c. vegetable oil
2 green onions, finely chopped
1 lb. beef top round, cut in thin strips
2 green or red bell peppers, cut in strips
1 (8 oz.) can bamboo shoots, drained, chopped
1 garlic clove, crushed
1 tbsp. ketchup
1/4 c. soy sauce
1/2 tsp. salt
1/2 tsp. red (cayenne) pepper
1/3 c. chicken stock or broth
2 tsp. chopped fresh cilantro parsley

Heat oil in a wok or large skillet. Add green onions, saute until transparent. Add 1/3 of the beef to pan. Stir-fry over high heat until browned, 1 to 2 minutes. Using a slotted spoon, remove browned beef from pan; keep warm. Repeat with remaining beef strips cooking 1/3 at a time.

Heat oil remaining in wok or skillet. Add green or red peppers and bamboo shoots; stir-fry 2 to 3 minutes. Add garlic, ketchup, soy sauce, salt and red pepper; cook 2 minutes. Add cooked beef and stock or broth; heat through. To serve, spoon into a serving bowl; sprinkle with cilantro or parsley. Serve with transparent Chinese noodles and a bean-sprout salad. 4 servings.