1 (1 pound) round steak
2 tablespoons soy sauce
1 teaspoon white vinegar
1 egg white
4 to 6 stalks celery
1 1/2 cups water
1/2 teaspoon salt
3 tablespoons vegetable oil
6 scallions, cut into 1-inch pieces
1 tablespoon finely chopped, pared fresh ginger root
1 clove garlic, crushed
1 1/2 tablespoons dry sherry
1 tablespoon cornstarch
2 teaspoons oyster sauce

Cut meat across the grain into thin strips 1 1/2 inches long. Combine 1/2 tablespoon of the soy sauce, vinegar and egg white in medium bowl; beat lightly with fork until foamy. Mix in meat. Cover and let stand 2 hour. Cut celery into 1/2-inch diagonal slices. Combine celery, 1 cup of the water and the salt in saucepan. Cook over medium-high heat until boiling. Boil 3 minutes. Drain celery.

Heat 2 tablespoons of the oil in wok over high heat. Drain meat and add to wok. Stir fry until meat is brown, about 5 minutes. Remove meat from wok. Add remaining 1 tablespoon oil to wok. Add celery, onions, ginger and garlic. Stir fry 1 minute. Return meat to wok; mix well.

Combine remaining 1/2 cup water, 1 1/2 tablespoons soy sauce, the sherry, cornstarch and oyster sauce. Pour over meat-vegetable mixture. Cook and stir until liquid boils and thickens.

Makes 4 servings.