|Beef tenderloin||2 Pound|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Sherry/Sake||1⁄4 Cup (4 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Onions||2 Medium, peeled and sliced|
|Canned mushroom stems and pieces||8 Ounce, drained (1 Can)|
|Green onions||5 , diagonally sliced|
|Spinach leaves||1⁄2 Pound, washed, drained and sliced|
|Canned bean sprouts||19 Ounce, drained and rinsed (1 Can)|
|Canned bamboo shoots||8 Ounce, drained and sliced (1 Can)|
|Canned water chestnuts||5 Ounce, drained (1 Can)|
|Cooked rice||2 Cup (32 tbs)|
1. Cut beef across the grain into 3/4-inch strips. Put meat into a 3-quart glass casserole. Mix soy sauce, sherry and sugar; pour over meat. Set aside to marinate for 30 minutes.
2. Put sliced onion over meat. Cover with waxed paper. Cook in microwave oven 5 minutes at High; stir 3 times.
3. Push meat into center of casserole. Put the remaining vegetables into casserole in separate piles around the edges. Spoon some of the marinade in casserole over each vegetable. Cook covered in microwave oven 6 minutes at High; rotate casserole one-half turn once.