|Beef tenderloin||1⁄2 Pound|
|Bean curd||8 Ounce (tofu)|
|Bean sprouts/1/2 of a 16-ounce can bean sprouts||1 Cup (16 tbs)|
|Water chestnuts/1/2 of an 8-ounce can water chestnuts, drained||2 Ounce, peeled|
|Canned bamboo shoots||2 1⁄2 Ounce (1/2 of a 5-ounce can)|
|Cooking oil||1 Tablespoon|
|Instant beef bouillon granules||1⁄2 Teaspoon|
|Boiling water||1⁄4 Cup (4 tbs)|
|Soy sauce||3 Tablespoon|
|Green onion with tops||1 Cup (16 tbs), bias sliced|
|Bias sliced celery||1⁄2 Cup (8 tbs)|
|Torn bok choy/Small spinach leaves||3 Cup (48 tbs)|
|Thinly sliced fresh mushrooms||1⁄2 Cup (8 tbs)|
|Hot cooked rice||1 Cup (16 tbs)|
Partially freeze beef.
Slice beef very thinly across the grain.
Cube bean curd.
Drain canned bean sprouts.
Thinly slice fresh or canned water chestnuts.
Drain bamboo shoots.
Preheat a large skillet or wok; add oil.
Add beef slices; cook quickly, turning meat over and over, just till browned 1 to 2 minutes.
Sprinkle with sugar.
Dissolve bouillon granules in boiling water; add soy sauce.
Pour over meat.
Remove meat from skillet with a slotted spoon.
Let soy mixture bubble.
Add onion and celery.
Continue cooking and toss-stirring over high heat about 1 minute.
Add bean curd, bean sprouts, water chestnuts, bamboo shoots, bok choy or spinach, and mushrooms.
Return meat to pan.
Cook and stir just till heated through.
Serve with hot cooked rice.
Pass soy sauce, if desired.
Makes 2 or 3 servings.