Approximate Preparation Time: 35 minutes.

SAUCE:

1/2 c. beef broth
1 tbsp. soy sauce
1 tbsp. cornstarch

MEAT & VEGETABLES:

1 lb. steak, thinly sliced
1/4 c. soy sauce
1 tbsp. cooking sherry
1 can mushrooms, drained
1 tbsp. cornstarch
3 tbsp. vegetable oil
1 1/2 c. sliced onion
1 1/2 tsp. minced garlic
1 1/2 c. each thinly sliced red & green pepper
1 (14 oz.) can bean sprouts, drained
1 1/2 c. carrots, thinly sliced
1 1/2 c. celery, thinly sliced

In small bowl mix all sauce ingredients; set aside. IN a medium bowl combine steak, soy sauce, sherry and cornstarch. Marinate 15 minutes.

In a wok or large non-stick skillet, heat 2 tablespoons oil over high heat and stir fry half of beef until it loses redness; drain. Repeat with remaining beef. Heat remaining oil; stir fry onions and garlic until onion is tender. Add peppers, cook 1 minute. Stir sauce ingredients and add to pan with cooked meat and beans sprouts. Cook, stirring until thick and bubbly. Serve immediately with chow mein noodles.