1 lb. thinly sliced round steak
2 tbsp. salad oil
1 1/2 c. sliced celery
1 sliced green pepper
1 sliced lg. onion
1 1/2 c. sliced fresh mushrooms
1 can condensed beef broth
1 tbsp. soy sauce
1/4 c. water
2 tbsp. cornstarch
4 c. hot cooked rice

Brown meat in salad oil. Add vegetables, beef broth, and soy sauce. Cover; cook (oven on low heat) 10 minutes or until vegetables are tender. Stir often. Combine water and cornstarch; add to meat mixture; stir until thickened. Serve over hot rice.