1 lb. round steak, partially thawed & cut cross grain
4 tbsp. oil
1/2 tsp. salt
Dash of pepper
1/4 tsp. garlic powder
4 med. green peppers, sliced
1 c. celery, diced
1/4 c. onion, chopped
1 (4 oz.) can mushrooms, drained
1 (8 oz.) can water chestnuts, drained
2 (14 oz.) cans beef broth
2 tbsp. cornstarch
1/4 c. water
2 tsp. soy sauce

Marinate beef slices in soy sauce for 2 hours. Brown and quickly cook beef in warmed oil. Add salt, pepper, garlic powder, all the vegetables and beef broth. Cover and cook slowly 10 to 20 minutes until meat and vegetables are tender. Stir in blended cornstarch, water and soy sauce. Cook until slightly thickened. Serve over rice with additional soy sauce.