1 lb. round steak, cut into strips 2 inches long across grain
1/4 c. corn oil
1 clove garlic or garlic salt
1/2 c. coarsely chopped onion
1 lb. fresh mushrooms, sliced
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. ginger
1 tbsp. cornstarch
1 c. bouillon
1 tbsp. soy sauce

Heat oil over medium heat, place garlic clove in hot oil, remove after 3 minutes. Add meat, turning as needed until browned. Mix in onions and mushrooms. Cook until tender, 15 minutes or more. Blend cornstarch, bouillon, soy sauce, stir into mixture. Bring to boil and cook, stirring constantly until thickened. Serve over rice.

Substitutions:

Chinese Pepper Steak. 2 cups bite size pieces, green peppers for mushrooms

Chinese Potato Steak. 2 cups diced cooked potatoes and 1 cup chopped celery leaves.