Serves 4

  1/2 pound  beef top round steak

  2 ounces  cellophane noodles

  1/3 cup  beef broth

  2 tablespoons  sake or dry sherry

  2 tablespoons  soy sauce

  Nonstick spray coating

  2 cups  sliced bok choy

  1 cup  green onions bias sliced into 1/2-inch pieces

  1 cup  fresh bean sprouts

  1 8-ounce  can bamboo shoots or sliced water chestnuts, drained

  1 cup  sliced fresh mushrooms

  1 tablespoon  cooking oil

  8 ounces  tofu, cubed

Partially freeze beef; trim separable fat. Thinly slice the meat across the grain into bite-size strips. Set aside.

In a bowl pour boiling water over cellophane noodles to cover; let stand 10 minutes. Drain. With kitchen shears, cut noodles into 2-inch lengths.

In a mixing bowl stir together beef broth, sake or dry sherry, soy sauce, and 1/4 teaspoon pepper; set aside.

Spray a large skillet or wok with nonstick spray coating. Preheat over medium heat. Add bok choy and green onions, stir-fry 2 to 3 minutes or until vegetables are crisp-tender. Remove from skillet. Add bean sprouts, bamboo shoots, and mushrooms; stir-fry 1 to 2 minutes or until mushrooms are tender. Remove vegetable mixture from skillet.

Add oil to hot skillet, then swirl to coat. Add beef; stir-fry 2 to 3 minutes or until beef is cooked through.

Add tofu and broth mixture to frying beef skillet. Cook and stir until bubbly. Return all vegetables to skillet. Add noodles. Cover and cook 2 to 3 minutes or until heated through.