1/2 c. soy sauce
2-3 tbsp. minced onions
1 clove minced garlic
1 tbsp. sugar
1 tbsp. fresh ginger root or 1/8 ground ginger
1/4 c. dry white wine or beer
2 to 2 1/2 lbs. round steak, thinly sliced
2 tbsp. vegetable oil
2 c. sliced mushrooms
1/4 c. diced green peppers
1 (6 oz.) can water chestnuts, drained
1 (6 oz.) can diced bamboo shoots, drained

Combine soy sauce, onions, garlic, ginger, sugar and a few drops of sesame oil (optional). Pour over meat and marinade for at least 2 hours or overnight. Drain meat and pour oil in wok and preheat at high, 3-4 minutes.

Stir fry 1/4 of meat for 2 minutes or until tender; push up the side of the wok and repeat with the rest of the meat, once done push all meat up the side. Add mushrooms and green peppers and stir fry for 1 1/2 minutes. Then push up side and add water chestnuts and bamboo shoots and stir fry for 1 minute.

Combine all ingredients in wok and set wok temperature to low and serve over rice.

NOTE: You can add or subtract vegetables except 1 1/2 cups celery, 1 1/2 cups carrots, etc.