1 lb. round steak
1/4 c. soy sauce
1 tbsp. garlic powder
1/2 tsp. ginger
1/4 c. salad oil
1 c. green onion, thinly sliced
1 c. green peppers, cut into 1 inch sq.
2 stalks celery, thinly sliced
1 tbsp. cornstarch
1 c. water

Cut beef into thin strips, 1/8 inch thick. Combine soy sauce, garlic, ginger. Add beef, toss and set aside while preparing vegetables.

Heat oil in large frying pan or wok. Add beef and toss over high heat until browned. Taste. If it is not tender, cover and simmer for 30 to 40 minutes over low heat. Turn up heat and add vegetables, toss until vegetables are tender crisp (about 10 minutes). Mix cornstarch with water. Add to pan, stir and cook until thickened. Serve over rice or Chinese noodles.