1 lb. round steak
3 tbsp. vegetable oil
1 clove garlic, chopped
1 lg. onion, thinly sliced
2 c. fresh mushrooms, sliced
2 stalks celery, sliced diagonally
2 carrots, thinly sliced
2 c. broccoli florets
Hot cooked rice

SAUCE:

1 c. beef bouillon
2 tsp. cornstarch
2 tbsp. soy sauce
1/4 tsp. ginger

In small saucepan, combine beef bouillon, soy sauce and ginger. Let cool slightly and add cornstarch.

Slice partially frozen round steak into thin strips. Heat oil in Dutch oven or Wok over medium-high heat. Stir fry steak and garlic until browned. Remove meat. Add vegetables and stir fry for about 4 minutes. Put steak back in and pour sauce over everything. Serve over cooked rice. Serves 4.