1 lb. round steak, cut into thin strips
2 tbsp. salad oil
1 1/2 c. mushrooms, sliced (or 1 can mushroom soup)
1 c. green pepper, cut in 1-inch squares
1/2 c. green onion (omit if using onion soup)
1 can Campbell beef broth or onion soup
2 tbsp. soy sauce
1/2 c. water
2 tbsp. cornstarch

Brown steak in oil; add soup and soy sauce. Cover and cook over low heat for 20 minutes or until meat is tender. Stir now and then blend cornstarch and water. Stir into sauce. Cook until thick. Cook rice and serve.