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CHOP SOUPY

1 lb. round steak, cut into
thin strips
1 1/2 c. celery, sliced
diagonally
1/2 c. green onion, tops only,
1-inch pieces
1 Tbsp. cornstarch
2 Tbsp. salad oil
4 oz. mushrooms
1 c. green peppers, sliced
diagonally
1 can beef broth
1 Tbsp. soy sauce
1/2 c. water

Brown beef in oil. Add veggies, soup and soy sauce.
Cover, cook over low heat 20 minutes or until tender (stir now
and then). Blend cornstarch and water. Stir into sauce.
Cook, stirring until thickened. Serve over rice.

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