1 1/2 lb. sirloin steak, about 2 inches thick
1 med. sweet onion, thinly sliced
2 green peppers, seeded and cut in thin strips
3 celery stalks, cut in diagonal slices
1/2 lb. mushrooms, sliced
2 bunches scallions, trimmed and cut in 2 inch pieces
1 lb. spinach, stems removed
2 cans (7 oz. size) bamboo shoots, drained and sliced
1 can (10 1/2 oz.) condensed beef broth, undiluted
1/2 c. soy sauce
2 tbsp. sugar

1. Trim fat from meat and reserve some of the larger pieces. With very sharp knife, cut steak across the grain into slices 1/8 to 1/16 inch thick. If slices are large, cut into bite size.

2. Prepare vegetables and arrange on tray with meat.

3. Combine broth, soy sauce and sugar in pitcher.

4. In wok or very large skillet, heat fat pieces over medium-high heat until melted. Remove fat pieces. Add beef slices and cook, stirring, until lightly browned.

5. Add onion, green peppers and celery, and half the broth mixture. Cook quickly, stirring often, 5 minutes; add more broth as needed.

6. Stir in mushrooms and scallions; cook 1 minute.

7. Add spinach and bamboo shoots; cook 1 minute. Makes 4 to 6 servings.