2 lbs. beef round steak, cut 1 inch thick
2 tbsp. cooking fat
Water
1/3 c. soy sauce
1/4 tsp. pepper
1 clove garlic, minced
3 carrots
2 green peppers, cut in 1 inch squares
1/2 lb. mushrooms, halved
1 can (8 oz.) water chestnuts, halved
2 tbsp. cornstarch
1/4 c. water
Cooked rice

Cut round steak in strips, 1/8 inch thick or thinner and 3 to 4 inches long. Brown strips in cooking oil. Pour off drippings and measure; add water to make 1 cup. Combine with soy sauce, sugar, pepper and garlic and add to meat. Cover and cook slowly 45 minutes.

Using vegetable parer, cut carrots lengthwise into thin strips and cut strips in half. Add carrots, pepper, onions, mushrooms an chestnuts to meat. Cover and continue cooking 15 minutes. Combine cornstarch and water and use to thicken cooking liquid for gravy. Serve on top of rice. Makes 6 to 8 servings. Partially frozen round steaks can be cut thinner.