Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Pound         Beef Top Round
   1 1/2  Cups          Broccoli -- cut in 1" pieces
   3      Medium        Carrots -- bias sliced
   1      Medium        Onion -- cut in thin wedges
   1      Cup           Frozen Peas -- thawed
     1/2  Cup           Waterchestnuts -- drained & sliced
     1/2  Cup           Bamboo Shoots -- halved lengthwise
   1      Teaspoon      Cornstarch
   1      Teaspoon      Salt
     1/2  Teaspoon      Sugar
   2      Tablespoons   Soy Sauce
   2      Tablespoons   Dry Sherry
   2      Tablespoons   Cooking Oil
                        Deep Fried Rice Sticks Or
                        Hot Cooked Rice

Preparation:

Partially freeze beef; slice very thinly across grain into bite-size strips. Cook broccoli and carrots, covered, in boiling salted water 2 minutes; drain. Mix cornstarch, salt and sugar; blend in soy sauce and sherry. Set aside. Preheat wok, add oil. Stir-fry broccoli, carrots and onion in hot oil for 2 min. or till crisp-tender. Remove from wok (Add more oil if necessary). Add half the beef to hot wok; stir fry 2 to 3 min. or til browned. Remove beef. Stir fry remaining beef 2 to 3 min. Return all meat to wok. Add peas, waterchestnuts and bamboo shoots. Stir soy mixture; stir in wok. Cook and stir til thickened and bubbly. Return broccoli, carrots and onion to wok; cover and cook 1 min. more. Serve atop deep fried rice sticks or with rice.