1/2 lb. beef top round steak
1/2 tsp. instant beef bouillon granules
1/4 c. boiling water
3 tbsp. soy sauce
1 tbsp. sugar
2 tbsp. cooking oil
1 c. green onions, bias sliced into 1" lengths
1/2 c. bias sliced celery
8 oz. fresh tofu (bean curd), cubed
1 c. fresh bean sprouts or 1/2 of a 16 oz. can bean sprouts, drained
1/2 c. thinly sliced fresh mushrooms
1/2 of an 8 oz. can water chestnuts, drained & thinly sliced
3 c. thinly sliced bok choy

Partially freeze beef. Slice beef very thinly across the grain into bite size strips. Dissolve beef bouillon cubes into boiling water; add soy sauce and sugar.

Preheat a wok or large skillet over high heat; add oil. Add bok choy, green onions and celery; stir fry 2 minutes. Remove bok choy, green onions, and celery. Add tofu, bean sprouts, bamboo shoots, mushrooms and water chestnuts; stir fry 1 minute. Remove vegetables. (Add more oil if necessary.) Add the beef to hot wok or skillet; stir fry 2 minutes or until meat is just browned. Stir beef bouillon mixture; stir into beef. Cook and stir until bubbly. Stir in vegetables. Cover and cook for 1 minute or until just heated through. Serve at once. Makes two or three servings.