Preparation time: 20 minutes. Cooking time: 8 to 10 minutes. Serves: 4.

1/2 lb. beef round sandwich steaks or beef round, cut in very thin strips
2 tbsp. peanut oil or other oil
1 med. onion, cut lengthwise
1/2 lb. mushrooms, sliced
1/4 lb. (about 2 c.) bean sprouts
1 c. sliced celery
1 can (8 oz.) sliced water chestnuts, drained
1 bunch green onions, sliced, tops included
1 bunch fresh spinach, rinsed, trimmed, slcied
1 tbsp. each cornstarch & sugar
1/3 c. soy sauce

1. In wok or Dutch oven over high heat, stir-fry meat in hot oil until no longer red (meat need not brown, overcooking will toughen it).

2. Add onion, mushrooms, bean sprouts, celery, chestnuts and green onions.

3. Stir-fry over high heat for about 3 minutes.

4. Add in spinach. Cover. Cook for about 2 minutes. Mix well.

5. Blend cornstarch, sugar and soy sauce. Stir into mixture. Cook until thickened.

Good served with: Hot cooked brown rice or long grain white rice, radishes and cucumbers.

TIPS: Be sure not to overcook vegetables. They should be crisp in texture, slightly firm.