1 1/2 lb. meat (round, flank, or shoulder steak)
2 tbsp. soy sauce
1 tsp. Worcestershire sauce
Dash Tabasco
3 tbsp. vegetable oil
1 med. onion, sliced thin
1 green pepper, strips or chunks
1 sm. clove garlic, crushed
1 sm. can mushrooms
2 tbsp. cornstarch
1 1/2 c. beef broth or 1 1/2 c. onion soup

Slice steak very thin. Place in bowl. Sprinkle with soy sauce, Worcestershire sauce, and Tabasco. Toss. Heat oil in frying pan. Add meat and sauce. Cook quickly, stirring constantly until meat loses pink color. Remove with slotted spoon.

Stir in onion, green pepper and garlic into pan drippings. Saute until soft. Stir in mushrooms and liquid. Blend cornstarch with cold water and add to beef broth. Stir into vegetables. Cool, stirring until liquid thickens and boils (about 3 minutes). Return meat to pan. Heat slowly until hot.