1 1/2 lbs. top round or sirloin steak
1/4 c. oil
1 sm. onion, sliced
1 1/2 c. diagonally sliced celery
3/4 c. thinly sliced carrots
1 tbsp. cornstarch
1/4 c. soy sauce
1 (8 oz.) can tomato sauce
1 tsp. salt
1/4 tsp. ginger
1 sm. green pepper, cut in thin strips
1 (4 oz.) can sliced mushrooms, drained
3 c. hot, cooked rice

Trim steak and cut into thin strips 2 inches long. Sear in oil in skillet or wok over high heat.

Separate onion slices into rings and add to skillet with celery and carrots. Stir fry until tender crisp.

Blend cornstarch with soy sauce and stir in tomato sauce and seasonings. Add to skillet with green pepper slices and mushrooms. Stir fry about 3-4 minutes longer until sauce thickens slightly and becomes shiny. Serve over rice. Serves 6.