2 lbs. boneless beef chuck
2 tbsp. fat
1 lg. onion, chopped
1 1/2 c. sliced celery
2 cloves garlic, minced
1 tsp. salt
1/8 tsp. pepper
2 beef bouillon cubes
1 c. hot water
6 lg. green peppers, cut into 8ths
2 tbsp. cornstarch
1/4 c. cold water
1 tbsp. soy sauce

Trim fat from beef. Cut into thin strips about 1 x 2 inches. Melt fat in pressure cooker. Add meat; cook over direct heat until browned, stirring frequently. Add onions, celery, garlic, seasonings, and bouillon cubes dissolved in hot water. Close cooker; bring to 15 pounds of pressure and process for 3 minutes. Cool (letting pressure go down by itself). Add peppers; simmer for 5 minutes. Add cornstarch blended with cold water. Cook until thickened. Add soy sauce. Serve with hot cooked rice or canned chow mein noodles. Serves 6 to 8.