1 lb. beef (top round steak), partially frozen and sliced thinly across grain into bite sized pieces
1/2 head bok choy
1 med. carrot
1 stalk celery
3 green onions

Chop bok choy. Thinly slice carrots and celery. Thin slice onions. Set aside. In small bowl stir together:

2 tbsp. dry sherry
1 tbsp. soy sauce
1 tbsp. hot bean sauce
1 tsp. chili oil
3/4 tsp. peppercorns

Preheat wok with 1 tablespoon cooking oil (more if necessary). Stir fry onions 1 1/2 minutes. Add bok choy and celery and stir-fry 1 minute. Add carrots and stir-fry 2 minutes. Remove vegetables. Add more oil if necessary. Add 1/2 of meat and stir-fry 2 to 3 minutes. Take out and stir-fry other half the same. Put all meat in wok and add soy mixture for 1 minute. Stir in vegetables. Cover and cook 1 minute, serve. Other vegetables or meats may be substituted.