Instructions: Trim fat from beef. Partially freeze beef; thinly slice across the grain into matchstick-size shreds. For sauce, in a small mixing bowl stir together the soy sauce, water, green onions, sugar, cornstarch, sesame seed, sesame oil (if desired), garlic, ginger, and pepper. Set aside.

Cook rice according to package directions, except omit the margarine or butter and salt.

Meanwhile, spray a cold wok or large skillet with nonstick coating. Preheat over medium heat. Add the carrots to the wok and stir-fry for 2 minutes. Add the onion wedges and stir-fry for 3 minutes more. Add the bamboo shoots and stir-fry about 1 minute more or till vegetables are crisp-tender. Remove the vegetables from the wok.

Add the beef to the hot wok or skillet. (Add up to 1 tablespoon cooking oil, as necessary, during cooking.) Stir-fry for 2 to 3 minutes or to desired doneness. Push beef from the center of the wok. Stir the sauce. Add sauce to the center of the wok. Cook and stir till thickened and bubbly. Return the cooked vegetables and spinach or Chinese cabbage to the wok. Stir all ingredients together to coat with sauce. Cook and stir about 1 minute more or till heated through. Serve immediately with the hot cooked rice.

Serves 4.

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