1/4 c. salad oil
1 lb. sirloin steak, cut into thin slices
2 med. onions, sliced thin
2 bunches green onions, with tops cut into 3" long pieces
3 stalks celery, cut into 3" pieces
1 can bamboo shoots, drained, reserving liquid
1 1/2 c. beef consomme
1/2 c. soy sauce
1/2 sm. green cabbage, chopped
1/2 lb. fresh mushrooms
3 tbsp. sugar
4 sm. carrots, cut into thin strips

Heat oil in large skillet; quickly brown beef in oil. Remove meat to "keep warm" platter. Add onions, green onions, celery, bamboo shoots and carrots to skillet. Add 3/4 cup beef consomme, soy sauce and sugar. Cook about 8 minutes over medium heat; reduce heat and add rest of consomme and cabbage. Simmer for about 7 minutes, add mushrooms and cook 3 minutes longer. DO NOT OVER COOK. Vegetables should be a little crisp and meat medium rare. Return meat to skillet; stir until heated. Thicken liquid from bamboo shoots with a little cornstarch, and then add to mixture. Serve over hot cooked rice.