1 lb. round steak (1/2 inch thick)
1 1/2 c. diagonally sliced celery
1 lg. green pepper, cut in 1 inch sq.
2 tbsp. salad oil
1 can (10 3/4 oz.) Campbell's golden mushroom soup
1/2 c. water
1 tbsp. soy sauce
1/2 c. green onions, sliced diagonally in 1 inch pieces
Cooked rice

Freeze meat 1 hour to firm (makes slicing easier); slice into very thin strips. In skillet, cook celery and green pepper in oil until just tender; push to one side. Add meat, cook until color changes. Add soup, water, soy sauce and green onions. Heat, stir occasionally. Serve over rice. Makes about 4 1/2 cups.