In wok preheated high heat -

1 lb. of beef top round steak
2 c. bean sprouts, drained
1 1/2 c. broccoli, cut in bias slices
1 tsp. cornstarch
1 tsp. salt
1 tsp. sugar
1 can of pineapple, sliced
2 green peppers, sliced lengthwise
2 tbsp. soy sauce
1 clove of garlic
2 tbsp. sherry (if wanted)
2 tbsp. cooking oil
1 med. onion, cut in thin wedges
1/2 c. frozen peas, thawed
1/2 c. mushrooms and water chestnuts, drained and thinly sliced
1/2 c. bamboo shoots, halved lengthwise, season to taste
Fried hot rice or plain hot rice

Partially freeze beef - slice very thinly across the grain into bite size strips. Cook broccoli and carrots. Cover in salted water boiling for 2 minutes. Drain. Mix in cornstarch, salt and sugar, blend in soy sauce and sherry (if wanted), set aside.

Add cooking oil, prepared wok over high heat. Stir fry broccoli, carrots and onions for 2 minutes or until crisp tender. Remove from wok, add more oil if needed. Add half beef to hot wok, stir fry 2 or 3m minutes or until browned. Remove beef and add peas, water chestnuts and bamboo shoots.

Stir soy mixture. Stir into wok. Cook and stir until thickened and bubbly. Then put carrots, broccoli and onions to wok. Cover and cook 1minute more than put over hot fried rice or plain if you wish. Either way is delicious.