3 tbsp. vegetable oil
1 clove garlic
1 1/2 lb. beef round steak, cut into 1/8 inch pieces
Salt and pepper
3 tbsp. diced onions
1 1/2 c. beef broth
1/2 lb. fresh mushrooms, cleaned and sliced
1 tbsp. soy sauce
3 tbsp. cornstarch
Water
4 c. hot cooked rice

NOTE: Meat cuts easily if partially frozen.

Heat a heavy skillet. Add oil and garlic. Cook gently about 2 minutes. Remove garlic. Add steak slices, salt, pepper and onion. Cook over moderate heat, stirring constantly until meat is browned. Add beef broth and mushrooms. Cover pan tightly and cook 10 minutes until meat is tender.

Add soy sauce to cornstarch with enough water to make a paste. Mix well into broth, cooking over low heat and stirring constantly until it thickens. Serve at once over hot rice. 6 servings.