1 1/2 lbs. sirloin steak (1 inch thick), I used 2 lbs. plus
1/4 c. oil
1 clove garlic crushed (chop fine) or 1/8 tsp. garlic powder or 1/2 tsp. garlic salt
1 tsp. salt
1 tsp. ground ginger
1/2 tsp. pepper
3 lg. green peppers sliced into long slices (2 1/2 c.) I use less
2 lg. white onions thinly sliced (2 c.) I used more
1/4 c. soy sauce
1/2 tsp. sugar
1/2 c. beef bouillon (put bouillon cube in 1/2 c. hot water)
1 can (6 oz.) water chestnuts (sliced)
1 tbsp. cornstarch
1/4 c. cold water
4 green onions cut in 1/2 inch pieces
3 c. celery (sliced slanted)
1 lb. mushrooms

Freeze steak for at least 2 hours. (It's easier to slice.) When ready to cook, cut in 1/8 inch slices. Heat oil in skillet, add garlic, salt, ginger and pepper. Saute until garlic is golden. Add steak slices - brown lightly - 2 minutes. Remove meat. Add green pepper, onions and celery - cook 3 minutes. Return beef to pan. Add soy sauce, sugar, bouillon, water chestnuts, mushrooms, cornstarch dissolved in water and green onions. Simmer 2 minutes until sauce thickens.

To cook fresh mushrooms - soak a little while in lightly salted warm water - slice the long way. Cook in boiling water about 3 minutes - about 1/4 cup water and 1 tablespoon lemon juice. (Do not add juice to dinner.)

This can be done the day before - cooking mushrooms. You could also cut your vegetables and put them in plastic bags in the refrigerator the night before.

Don't use minute rice - I use UNCLE BEN'S® regular rice.

You may serve this meal with lemon and orange Jello mixed with crushed pineapple and grated carrots added. You may cook the rice and put in covered casserole and add 1/4 pound butter and bake in oven 350 for 1 hour. Serves 6 to 8. Serve over hot rice.