|Beef tenderloin||1 Pound, very thinly sliced across the grain|
|Salad oil||2 Tablespoon|
|Beef stock/Canned condensed beef broth||1⁄2 Cup (8 tbs)|
|Soy sauce||1⁄3 Cup (5.33 tbs)|
|Bias cut green onions||2 Cup (32 tbs), cut 2 inches long|
|Bias cut celery slices||1 Cup (16 tbs), cut 1 inch long|
|Thinly sliced mushrooms||1 Cup (16 tbs)|
|Water chestnuts||5 Ounce, drained and thinly sliced (1 Can)|
|Bamboo shoots||5 Ounce, drained (1 Can)|
|Torn spinach leaves||5 Cup (80 tbs)|
|Bean sprouts||16 Ounce, drained (1 Can)|
|Bean curd||16 Ounce, cubed|
|Hot cooked rice||1 Cup (16 tbs)|
In electric skillet brown beef quickly in hot oil for 1 to 2 minutes.
Sprinkle with sugar.
Combine stock and soy; pour over meat.
Push meat to one side.
Cook till soy mixture bubbles.
Keeping in separate groups, add onion and celery.
Cook and toss-stir each group over high heat about 1 minute; push to one side.
Again keeping in separate groups, add mushrooms, water chestnuts, bamboo shoots, spinach, bean sprouts, and bean curd.
Cook and stir each food just till heated through.