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PEPPER STEAK 
1 lb. round steak, partially frozen
2 tbsp. butter
1/4 c. soy sauce
1 lg. onion, thinly sliced
1 green pepper, cut into 3/4" squares
1 (8 oz.) can water chestnuts
2 med. carrots, cut into julienne strips
1 pkg. brown gravy mix (mixed with 1 c. cold water)
1 tbsp. cornstarch (mixed with 1/2 c. cold water)
1 pkg. sliced fresh mushrooms, sauteed
Hot cooked rice

Thinly slice steak across the grain into 1 inch strips. In wok or large skillet, melt 2 tablespoons of butter. Add steak pieces and brown, gradually adding soy sauce. Add onions, green peppers, water chestnuts, carrots and mushrooms.

Mix brown gravy in gradually, stirring. Add water and cornstarch until you have the amount and thickness of gravy desired. Serve over rice. Serves 4-6.

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