1 lb. round steak, cut in thin strips
1 can beef broth
1 1/2 c. sliced celery
1 green pepper, cut in strips
1 lg. onion, sliced thin
1 1/2 c. sliced mushrooms (canned or fresh)
1/2 c. chopped green onions
1 tbsp. soy sauce
2 tbsp. cornstarch
2 tbsp. salad oil

In skillet brown steak in salad oil. Add broth, vegetables and soy sauce. Cover and simmer 10 minutes or until tender. Stir often. Combine 1/4 cup water and cornstarch; stir into the meat mixture. Cook, stirring until thickened. Serve on hot rice.