|Beef fillet/Sirloin steak||1 Pound|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Beef broth||3⁄4 Cup (12 tbs)|
|Dry sherry||1 Tablespoon|
|Special oil||2 Tablespoon|
|Thinly sliced onions||1 Cup (16 tbs)|
|Sliced celery||1 Cup (16 tbs)|
|Sliced bamboo shoots||1 Cup (16 tbs)|
|Mushrooms||1⁄2 Pound, thinly sliced|
|Scallions||4 , thinly sliced (Green Onions)|
Trim all the fat and place the meat in the freezer until just firm. (Slightly freezing the meat makes it easier to slice.)
Cut in paper-thin slices.
Mix together the soy sauce, sugar, broth and sherry.
Heat the oil in a skillet; brown the meat over high heat, then push it to one side.
Pour half the soy mixture over it.
Put the onions and celery in the skillet; cook over medium heat 3 minutes.
Add the bamboo shoots, mushrooms, scallions and remaining soy sauce mixture.
Cook 4 minutes.
Arrange individual piles on a serving dish, or serve directly from the skillet.