1 lb. round steak (boneless, 3/4-inch thick)
1/2 c. carrot, diagonally sliced
1/2 c. celery, diagonally sliced
1/2 c. green onions, diagonally sliced
1/4 tsp. ground ginger
2 tbsp. butter
1 can Campbell's beefy mushroom soup
1 1/2 c. water
1 (16 oz.) can Chinese vegetables, drained
1 tbsp. cornstarch
1 tbsp. soy sauce
1 tsp. brown sugar
1/2 tsp. salt

Freeze meat 1 hour to firm (makes slicing easier); slice in thin strips. In skillet, cook carrot, celery and onions with ginger in butter until just tender; push to one side. Add meat; cook, stirring until color just changes (about 3 to 4 minutes). Add remaining ingredients. Cook, stirring until thickened.

Serve over cooked rice with additional soy sauce. Makes about 5 cups.