2 tbsp. salad oil
1 lb. sirloin tips, sliced 1/4 inches thick strips
1/3 c. water
1 tbsp. sugar
2 c. 1 inch bias cut celery slices
1/3 c. soy sauce
2 c. 1 inch bias cut green onions
1 green pepper, cut in 1/4 inch strips
1 (5 oz.) can of water chestnuts, drained & sliced
1 (6 oz.) can of sliced mushrooms, drained

Heat a 12 inch skillet, add salad oil. Add beef and cook briskly for 1 or 2 minutes turning until just browned. Mix soy sauce, water and sugar and add to meat. Bring to boiling, add celery, onions and green peppers. Cook and stir over high heat about 3 minutes until vegetables are crisp cooked. Add water chestnuts and mushrooms. Cook several minutes more until heated through. Thicken with 1 tablespoon cornstarch mixed with a tablespoon cold water.