1 lb. boneless round steak, 3/4" thick
1/2 c. diagonally sliced carrots
1/2 c. diagonally sliced celery
1/2 c. diagonally sliced green onions
1/2 c. broccoli buds
1/2 c. red pepper, sliced
1/2 tsp. ground ginger
2 tbsp. butter
1 (10 3/4 oz.) can condensed beefy mushroom soup
1 1/2 c. water
2 (6 oz.) pkgs. frozen pea pods
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 into very thin strips. In skillet, cook carrots, celery and onion with ginger in butter until just tender. Push to one side. Add meat; cook until color just changes, about 3 to 4 minutes. Add remaining ingredients. Cook, stirring until thickened. Serve over rice with additional soy sauce.