1 lb. boneless round steak
2 tbsp. butter
1 med. size green pepper, cut into strips
1 lg. onion, cut into rings
1/2 c. chopped celery
1 (4 oz.) can sliced mushrooms, undrained
1/4 c. soy sauce
pepper, to taste
3 tbsp. water
1 tsp. cornstarch
1 tbsp. water
uncooked rice

Trim excess fat from steak. Partially freeze steak and slice across the grain into 2 x 1/2 inch strips. Melt butter in a large skillet. Sauté green peppers, onions, and celery in butter. Remove vegetables, reserving drippings. Brown steak in reserved drippings, add sauteed vegetables, mushrooms, soy sauce, pepper, and 3 tablespoons water; cover and simmer 30 minutes or until meat is tender.

Remove meat and vegetables, reserving drippings in skilled, combine cornstarch and 1 tablespoon water, stirring until cornstarch is dissolved. Add cornstarch mixture to liquid in skillet, cook, stirring constantly until smooth and thickened. Remove meat and vegetables to skillet. Serve over rice.

Yields 4 servings.