2 lbs. round steak, 3/4 inch thick
2 tbsp. cooking oil or butter
2 c. water (or canned mushroom liquid)
4 tbsp. soy sauce
2 garlic cloves, minced or 1/4 tsp. garlic powder
2 c. diced celery
1 lb. fresh mushrooms, sliced or 2 (8 oz.) cans mushrooms, drained
4 tbsp. cornstarch
1/2 c. cold water
1/2 c. water chestnuts, sliced
Green pepper strips

Cut meat into strips 1/4 inch wide and 3 to 4 inches long. In large heavy saucepan, brown meat on all sides in oil or butter and drain. Add water, soy sauce, and garlic. Cover and simmer 45 minutes over low heat. Add celery and mushrooms; replace cover and continue cooking for 15 to 20 minutes longer. Combine cornstarch and cold water, stirring until well blended. Gradually add this to meat mixture, stirring constantly, until it boils and thickens. Remove from heat and stir in water chestnuts. Top with green pepper strips. Serve over hot rice. Serves 6 to 8.