1/4 c.+ 5 T. peanut oil 2 c. carrots, diagonally sliced
1/4 c. sherry 2 c. celery, diagonally sliced
1/2 lb. mushrooms, sliced 1/4 c. soy sauce
1 c. beef stock 1 clove garlic, crushed
1/4 c. water chestnuts, sliced 1/2 tsp. fresh ginger, minced
2 T. cornstarch hot cooked rice
1 1/2 lbs. beef round, diagonally cut
Shake 1/4 c. oil, sherry, soy sauce, garlic and ginger until well
mixed. Pour over sliced beef and marinate 1-2 hours. Heat frying pan,
add 3 T. oil. Saute celery and carrots until celery turns green. Remove
and set aside. Add 1 T. oil, saute mushrooms until golden. Add marinade,
beef stock, beef, celery and carrots. Bring to boil, cover, simmer 15
minutes or until beef is tender. Stir in water chestnuts. Combine
cornstarch with a little broth until smooth, then stir into hot broth.
Cook until thickened. Serve over hot rice.
