1 1/2 lbs. round steak
3/4 tsp. meat tenderizer
3 tbsp. oil
2 lg. green peppers
1 1/2 c. sliced celery
3 onions, thinly sliced
1 1/2 c. beef bouillon
3 tbsp. soy sauce
3/4 tsp. salt
1 tsp. garlic salt
1 1/2 tsp. monosodium glutamate (MSG)
1 1/2 tsp. ginger
2 tsp. lemon juice
1 can cream of mushroom soup
1 tsp. cornstarch

Cut round steak into thin, long strips. Sprinkle with meat tenderizer. Heat oil in skillet; add beef and brown. Cover with water and simmer until tender. Add green peppers which have been cut into 1 inch squares; add celery and onions. Cover and cook 15 minutes.

Add bouillon, soy sauce, salt, garlic salt, MSG, ginger, lemon juice and soup. Stir. Blend cornstarch with a small amount of water. Stir into mixture. Cook slowly for 30 minutes or until seasonings are well blended. Serve over noodles or rice.