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

Cut steak across grain, on diagonal, into 1/8 to 1/16 inch thick slices. On large platter arrange meat, along with onions, peppers, celery, mushrooms, green onions, spinach and bamboo shoots in groupings.

In a glass bowl mix undiluted beef broth, soy sauce and sugar. Stir until sugar is completely dissolved. This sauce is used for cooking the meat and vegetables and can be used on the side as a dipping sauce. Heat wok (or very large skillet) over moderately high heat. Add fat trimmings to the wok and cook, stirring frequently, until fat is rendered out; discard crispy pieces remaining in wok.

Add beef slices to wok and cook, stirring, until meat is browned. Add onion, pepper and celery and half the broth mixture. Cook 5 minutes, stirring often and adding broth as necessary. Stir in mushrooms and scallions for 1 minute. Add spinach and bamboo shoots; cook for 1 minute longer, tossing constantly. Serve immediately with hot rice and remaining sauce. Makes 4 to 6 servings.