Ingredients:
1/8 Cup cornstarch, divided
1 teaspoon sugar
3 Tablespoons soy sauce, divided
2 Tablespoons vegetable oil, divided
12 oz. diced beef sirloin
1 Tablespoon shortening
1 Cup water, divided
1 Cup sliced celery
1/2 Cup onions, chopped or sliced
1/2 Tablespoon brown sugar
4 oz. sliced water chestnuts
1/2 lb. or 8 oz. bean sprouts
6 mushrooms, sliced and sautéed
Salt and pepper to taste
1/2 bunch green onions, chopped (optional)
Toasted whole blanched almonds to taste
Directions:
In a medium bowl, combine half of the cornstarch with the sugar. Blend in 1/2 Tablespoon of soy sauce and 1 Tablespoon of oil. Pour mixture over thawed beef in a sealable container. Toss well to coat and let marinate for 10 minutes. In a wok or large sauté pan, heat the remaining oil and the shortening, then brown meat lightly on all sides. Add the remaining soy sauce and 1/2 Cup of water. Simmer covered on low heat for 45 minutes. Add the celery and onions and simmer for 15 minutes more. In a small bowl, blend the remaining cornstarch and water, then stir into meat mixture. Add brown sugar, water chestnuts, bean sprouts and mushrooms; heat thoroughly. Season with salt and pepper. Garnish with green onions and almonds to taste. Makes 4-6 servings.