2 lb. lean beef, cut 1/2 inch thick
4 tbsp. peanut oil
4 tbsp. soy sauce
2 c. beef broth
1 garlic clove
1 thin slice ginger root
3/4 lb. fresh or frozen peapods
2 (5 oz.) cans water chestnuts
1 (6 oz.) can bamboo shoots
1 c. celery, chopped
1/4 c. chopped onion
3 tbsp. cornstarch
1/2 c. cold water
1 c. fresh mushrooms (optional)
1 c. sliced carrots (optional)

Slice lean beef across the grain into 1/2 inch slices; brown in wok or deep skillet with chopped onion, 2 tablespoons peanut oil, 2 tablespoons soy sauce, garlic and ginger root. Cook covered about 20 minutes. Remove from wok.

Rinse peapods in cold water and drain. Cook peapods, bamboo shoots, water chestnuts and celery in 2 tablespoons peanut oil over high heat for 2 minutes. Stir in beef, add 2 cups beef broth, cook 2 minutes over medium heat.

Mix together 3 tablespoons cornstarch, 2 tablespoons soy sauce, and 1/2 cup cold water. Stir into beef mixture to thicken. Serve with rice and/or hard noodles. 6 servings.