1 1/2 lb. top round or sirloin steak
1/4 c. vegetable oil
1 sm. onion, sliced
1 1/2 c. diagonally sliced celery
3/4 c. thinly sliced carrots
1 tbsp. corn starch
1/4 c. soy sauce
1 (8 oz.) can tomato sauce
1 tsp. sugar
1/4 tsp. ground ginger
1 sm. green pepper, cut in thin strips
1 (4 oz.) can sliced mushrooms, drained
3 c. hot cooked rice

Trim steak and cut into thin strips 2 inches long. Sear in oil in a large skillet or wok over high heat. Separate onion slices into rings and add to skillet with sliced celery and carrots. "Stir and fry" just until crisp-tender. Blend corn starch with soy sauce in small bowl and stir in tomato sauce and seasonings.

Add all at once to skillet with green pepper strips and mushrooms. "Stir and fry" about 3 to 4 minutes longer until sauce thickens slightly and becomes shiny. Serve on hot cooked rice. Makes 6 servings.