|Cooking oil||2 Tablespoon|
|Boneless beef tenderloin||1 Pound, very thinly sliced across the grain|
|Beef stock/Canned condensed beef broth||1⁄2 Cup (8 tbs)|
|Soy sauce||1⁄3 Cup (5.33 tbs)|
|Bias sliced green onions||2 Cup (32 tbs)|
|Bias sliced celery||1 Cup (16 tbs)|
|Small spinach leaves||5 Cup (80 tbs)|
|Canned bean sprouts||16 Ounce, drained (1 Can)|
|Thinly sliced fresh mushrooms||1 Cup (16 tbs)|
|Canned water chestnuts||5 Ounce, drained and thinly sliced (1 Can)|
|Canned bamboo shoots||5 Ounce, drained (1 Can)|
|Hot cooked rice||1⁄2 Cup (8 tbs)|
Preheat large skillet or wok; add oil.
Add beef; cook quickly, turning meat over and over, just till browned, 1 to 2 minutes.
Sprinkle with sugar.
Combine stock or broth and 1/3 cup soy sauce; pour over meat.
Push meat to one side.
Let soy mixture bubble.
Keeping in separate groups, add onions and celery.
Continue cooking and toss-stirring each group over high heat about 1 minute; push to one side.
Again keeping in separate groups, add spinach, bean sprouts, mushrooms, water chestnuts, and bamboo shoots.
Cook and stir each food just till heated through.