Ingredients for 8 servings:
1. 3 cups shredded cabbage
2. 2 tablespoons canola oil
3. 1 lb beef sirloin steak, cut into 1/4 inch strips
4. 2 large onions, thinly sliced and separated into rings
5. 3 stalks celery, sliced
6. 1 (14 ounce) can bean sprouts, drained
7. 1 (8 ounce) can bamboo shoots, drained
8. 1 (8 ounce) can sliced water chestnuts, drained
9. 2 tablespoons sugar
10. 1 tablespoon cornstarch
11. 1/2 cup beef broth
12. 1/2 cup soy sauce
13. hot cooked rice

Directions:
1. In a large skillet or wok, stir-fry cabbage in oil until cabbage begins to soften.
2. Add beef; cook and stir for 3 minutes.
3. Add the onions and celery; stir-fry for 2 to 3 minutes or until vegetables are crisp-tender.
4. Add the bean sprouts, bamboo shoots and water chestnuts.
5. In a small bowl, combine the sugar, cornstarch, broth and soy sauce until smooth; stir into beef mixture.
6. Bring to a boil; cook and stir for 2 minutes or until thickened and vegetables are tender.
7. Serve over rice.

Enjoy your meal!