|Tenderloin steak/Sirloin steak||2 Pound, all visible fat removed|
|Uncooked rice||1 2⁄3 Cup (26.67 tbs)|
|Diagonally sliced green onion||1 Cup (16 tbs)|
|Diagonally sliced celery||1 Cup (16 tbs)|
|Canned water chestnuts||5 Ounce, drained and thinly sliced (1 Can)|
|Thinly sliced mushrooms||1 Cup (16 tbs) (Fresh)|
|Canned bamboo shoots||5 Ounce, drained and slivered (1 Can)|
|Fresh bean sprouts||1 Pound|
|Fresh spinach leaves/Shredded chinese cabbage||4 Cup (64 tbs), rinsed, trimmed and well-drained|
|Vegetable oil||3 Tablespoon|
|Homemade beef broth/Commercial low-sodium variety beef broth||1⁄2 Cup (8 tbs)|
|Sherry||1⁄2 Cup (8 tbs)|
|Light soy sauce||1⁄8 Cup (2 tbs)|
|Hot pepper||1 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
Freeze steak for 30 minutes.
Remove and slice across the grain into thin strips 2 to 3 inches long and 1/2 to 1 inch wide.
Cook rice according to package directions, omitting salt and butter or margarine.
Arrange all the vegetables neatly on a large platter or tray.
Heat a large wok or 12-inch electric skillet to 400° F.
Add vegetable oil and a few steak strips and saute about 2 minutes, or until thoroughly browned.
Repeat with remaining steak.
When all strips have been browned, return them to wok or skillet.
In a small bowl, combine beef broth, sherry, soy sauce, hot pepper oil, ginger and honey.
Pour mixture over cooked steak strips.
Remove meat with a slotted spoon and keep warm.
When sauce begins to bubble, add onions and celery.
Cook over high heat, tossing constantly, about 2 minutes.
Add water chestnuts and mushrooms and cook, stirring constantly, 2 minutes, or just until heated.
Add bamboo shoots, bean sprouts, spinach or shredded cabbage and cooked meat.
Cook, stirring constantly, 2 minutes, or just until thoroughly heated.
Season with pepper.