1 1/2 lbs. sirloin, 1/2 to 3/4 inch thick
1/3 c. teriyaki sauce
1 tbsp. vegetable oil
1 bunch spinach, torn into bite-sized pieces (approximately 6 c.)
1/2 lb. snow peas, cut diagonally into 1-inch pieces (approximately 2 c.)
2 c. fresh bean sprouts
2 c. fresh mushrooms, sliced
1 (8 oz.) can sliced water chestnuts, drained
2 carrots, peeled and sliced on bias
Oriental Dressing (below)
Chow mein noodles or toasted sesame seeds for garnish

Slice sirloin crossgrain into strips approximately 1/4 inch thick and 2 inches in length. Combine sliced meat strips and teriyaki sauce in a small bowl stirring to coat. Let stand at room temperature 15-20 minutes.

Heat oil in medium-sized skillet to very hot. Stir-fry meat slices 1/3 at a time until browned; cool.

Combine spinach, snow peas, bean sprouts, mushrooms, water chestnuts, and carrot slices in a large bowl. Stir in cooked meat. Toss with dressing. Transfer to serving dishes and garnish with chow mein noodles or sesame seeds. Yield: 6 servings.

ORIENTAL DRESSING:

2 tbsp. soy sauce
1 tbsp. rice vinegar
1 tbsp. sherry
1 tbsp. sesame oil
1/2 tsp. hot chili oil

Combine all ingredients.