1 lb. round steak, cut into
1 1/2 c. celery, sliced
1/2 c. green onion, tops only,
1 Tbsp. cornstarch
2 Tbsp. salad oil
4 oz. mushrooms
1 c. green peppers, sliced
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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