1 1/2 lb. thin boneless beef sirloin strips
1 tbsp. cornstarch
1 tbsp. vegetable oil
1 tbsp. soy sauce
Packet of Sweet & Low
1/4 tsp. salt
1/4 tsp. black pepper
1 tbsp. soy sauce
1/4 to 1/2 tsp. crushed red pepper
1 tsp. ginger, fresh and chopped
2 cloves garlic, crushed
1 lg. green pepper, 1/4 inch strips
2 med. carrots, shredded (1 c.)
1 (8 1/2 oz.) canned bamboo shoots, drained
1 (8 oz.) water chestnuts, sliced and drained
4 green onions, 2 inch pieces

Trim fat from beef and cut into 1/8 inch slices. Toss beef with first 6 ingredients in a glass or plastic bowl. Cover and refrigerate 30 minutes. Mix 1 tablespoon soy sauce and the red pepper; let it stand at room temperature.

Heat 2 tablespoons oil in 12 inch skillet or wok over high heat until hot. Add beef mixture, ginger, and garlic. Cook and stir 5 minutes until beef is brown. Add green pepper, carrots, and last 2 ingredients, cook and stir 3 minutes. Add onions and red pepper mixture; cook and stir 1 minute.