2 lbs. round steak, 1 inch thick
2 tbsp. cooking fat
Water
1/3 c. soy sauce
2 tsp. sugar
1/4 tsp. pepper
1 clove garlic, minced
3 carrots
2 green peppers, cut in 1 inch sq.
8 green onions (1 1/2 inch pieces)
1/2 lb. mushrooms, halved
1 can (8 oz.) water chestnuts, halved
2 tbsp. cornstarch
1/4 c. water
Cooked rice

Cut steak in 1/8 inch strips (3 to 4 inches long) - partly frozen, easier to cut. Brown strips in cooking fat. Pour off drippings. Measure and add water to make 1 cup. Combine with soy sauce, sugar, pepper and garlic and add to meat. Cover and cook slowly 45 minutes. Cut carrots lengthwise in thin strips and cut strips in half. Add carrots, peppers, onions, mushrooms and water chestnuts to meat. Cover and continue cooking 15 minutes.

Combine cornstarch and water and use to thicken cooking liquid for gravy. Serve over cooked rice. Approximately 6 servings.