1 lb. round steak, cut in very thin strips
1 c. Campbell's beef broth
1 1/2 c. sliced celery
1 med. green pepper, cut in strips
1 lg. onion, thinly sliced
1 1/2 c. sliced fresh mushrooms
1/2 c. green onion, cut in 1 inch pieces
1 tbsp. soy sauce
2 tbsp. cornstarch

In skillet, brown steak in 2 tablespoons salad oil. Add broth, vegetables, and soy sauce. Cover. Simmer 10 minutes or until tender. Stir often. Combine 1/4 cup water and cornstarch. Stir in sauce, stirring until thickened. Serve over rice.