1 lb. round steak
1/4 c. cooking oil
1 tsp. salt
dash of pepper
1/4 c. onion, diced
1 clove garlic
4 green peppers, cut into 1-inch pieces
1 c. celery, sliced
1 c. beef stock
2 tbsp. cornstarch
1/4 c. water
2 tbsp. soy sauce

With a very sharp knife, cut the steak diagonally into thin slices, then cut the slices into 2-inch pieces. Preheat frying pan, add oil, salt and pepper. When the oil is hot, add the meat and cook until brown, stirring frequently. Turn down heat and add onions, garlic, green peppers, celery and beef stock. Cook and cover until vegetables are crisply tender (about 1/2 hour). Add hot water if necessary.

Blend the cornstarch, cold water and soy sauce. Add to the meat mixture and cook and stir until thickened, about 5 minutes. Serve with steaming hot rice.

Submitted by: Donna Naugler