Cantonese Beef - cooking recipe

Ingredients

1 lb. sirloin steak, thinly sliced
1/4 c. soy sauce
1/4 c. dry sherry
1/2 tsp. garlic salt
1/4 c. vegetable oil
1 c. thinly sliced celery
1 c. thinly sliced carrots
1 tsp. salt
1/4 tsp. pepper
1/4 c. diced green pepper
1 medium onion, thinly sliced
1 can sliced water chestnuts, drained
1 can bamboo shoots, drained
1 (2 1/2 oz.) can button mushrooms, drained
1/2 tsp. ground ginger
1/4 c. toasted blanched almonds

Preparation

In a bowl, mix beef slices, soy sauce, sherry and garlic salt. Let stand at room temperature for 1 hour.
Drain beef, reserving marinade.
In a wok (or large skillet), heat oil until hot.
Add beef and stir-fry 2 to 3 minutes or until browned.
Push meat up sides of wok.
Add reserved marinade and all remaining ingredients except almonds.
Stir-fry over high heat until vegetables are tender-crisp, about 5 minutes.
Mix in meat and almonds.
Stir-fry 1 minute.
Serve with herbed rice.
Makes 4 servings.