Stir-fried Beef with Vegetables

1 lb. boneless beef round steak
1 tsp. sugar
1 T. cornstarch 
2 T. dry sherry
3 T. soy sauce
1 lb. fresh green beans
1 medium onion
4 T. vegetable oil
1 can (15 oz.) whole baby corn, packed in water
    or 1 can (8-1/2 oz.) sliced bamboo shoots
1 tsp. salt

1. Cut beef across the grain into 1/4 inch thick slices.  Place beef in medium-size bowl; add sugar, cornstarch, sherry and soy sauce; toss until well mixed.  Cut beans into 2-inch diagonal pieces, discarding ends; slice onion; put vegetables in large bowl.
2. Heat large deep skillet, dutch oven or wok over high heat.  Add 2 T. of the oil; swirl to coat bottom and side.  Add beans and onion.  Stir-fry 1 minute or until pieces are coated with oil.  add corn with its liquid; toss; cover.  Cook about 4 minutes or until beans are crisp-tender.  Remove vegetables to large bowl; discard cooking liquid.
3. Reheat pan.  Add remaining oil; swirl to coat bottom.  Add half of marinated beef.  Stir-fry just until browned.  Remove to bowl of vegetables.  Return vegetables and beef to pan.  Add salt; toss to mix.  Spoon onto warm platter.  Serve with hot rice, if desired