|Beef tenderloin||2 Pound|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Sherry/Sake||1⁄4 Cup (4 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Canned sliced mushrooms||1 Cup (16 tbs), drained|
|Green onions||5 , sliced|
|Canned water chestnuts||5 Ounce, drained and sliced (1 Can)|
|Canned bean sprouts||16 Ounce, drained, rinsed (1 Can)|
|Spinach leaves||1⁄2 Pound, washed, drained and sliced|
|Canned bamboo shoots||5 Ounce, drained and sliced (1 Can)|
|Cooked rice||1 Cup (16 tbs)|
1. Cut beef into thin slices and put into 2-quart glass baking dish. Mix soy sauce, sherry and sugar; pour over meat. Set aside to marinate about 30 minutes.
2. Slice onions and put over meat. Cover with waxed paper. Cook in microwave oven 5 minutes at HIGH; stir occasionally.
3. Push meat into center of dish. Put the remaining vegetables into dish in separate piles around the edges. Spoon some of the marinade in dish over each vegetable. Cover with waxed paper. Cook in microwave oven 6 minutes at HIGH; rotate dish one-half turn once.