1 lb. beef top round steak
1 1/2 c. broccoli (1 inch pieces)
3 med. carrots (1 inch pieces)
1 tsp. cornstarch
1 tsp. salt
1/2 tsp. sugar
2 tbsp. soy sauce
2 tbsp. dry sherry
2 tbsp. cooking oil
1 med. onion, thin wedges
1 c. frozen peas, thawed
1/2 c. drained, sliced water chestnuts
1/2 c. bamboo shoots, sliced lengthwise, drained
Deep fried rice, sticks or hot cooked rice

Partially freeze beef; slice thinly across the grain into bite-size strips. Cook broccoli and carrots, covered in salted boiling water for 2 minutes; drain. Mix cornstarch, salt and sugar; blend in soy sauce and sherry. Set aside. Add oil, preheat wok on high. Stir fry broccoli, carrots and onion in hot oil for 2 minutes or until crisp-tender. Remove from wok. (Add more oil if needed.) Add half the beef to hot wok; stir fry 2 to 3 minutes or until browned. Remove beef. Stir fry remaining beef 2 to 3 minutes. Return all met to wok. Add peas, water chestnuts and bamboo shoots. Stir soy mixture; stir into wok. Cook and stir until thick and bubbly. Return broccoli, carrots and onion to wok. Cover and cook 1 minute more. Serve atop deep fried rice sticks or with rice. Serves 4 to 6.